Preparation of dough
Wash and peel the potatoes and boil in salted water. Strain, let the steam out, sieve and let cool down. Mix the sieved potatoes with egg yolk, butter, and spices. Add wheat flour and knead quickly to a smooth dough.
Preparation of filling
Sweat the onion and garlic in butter, and blend with the spinach. Stir in the rest of the ingredients and season to taste.
Preparation of arugula pesto:
Mix all the ingredients and season to taste.
Completion
Roll out the dough, place the filling and cut out the schlutzer. Simmer them in boiling salted water for a few minutes. Lift the schlutzer out of the water with a skimmer, let them drip dry, and arrange them on the plates.
Sprinkle with grated Parmesan cheese and baste with pine nuts roasted in butter and arugula pesto.
Recipe by: Andrea Steck - Restaurant Brünnl, Quadrat/Partschins