Parmesan Gnocchi with Spinach and Feta Cheese

Boil potatoes in their skins until soft, peel while still hot and press through a potato ricer. Allow to cool slightly. Blanch (scald) the cleaned spinach leaves briefly in salted water. Lift out, drain well and cut several times. Mix well potato mixture with spinach, diced feta cheese, Parmesan cheese, flour and egg. Season with salt, pepper and nutmeg. Boil salted water. Use a spoon to make larger or smaller dumplings from the mixture and let them simmer in the boiling water. Lift out, rinse with cold water and drain well. Then heat olive oil in a pan and fry the well-drained gnocchi, swirling the pan vigorously all around. Arrange the prepared hot tomato sugo on warmed plates and place the Parmesan gnocchi on top. Garnish with basil leaves and crumbled feta cheese.

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