Spinach Dumplings in Tomato Ragout

Spinach Dumplings

• 200 g frozen spinach, thawed, drained and chopped (2 cm)
• 70 g onion, quartered
• 5 stalks fresh parsley, leaves only
• 60 g unsalted butter, cut in pieces
• 130 g milk
• 250 g white bread, slightly stale, cubed
• 150 g mozzarella, cubed (1 cm)
• 40 g plain flour
• 3 medium eggs
• ½ tsp fine sea salt
• 1 pinch ground nutmeg

Tomato Ragout

• 100 g onion, quartered
• 1 garlic clove
• olive oil, or to taste
• 400 g tinned chopped tomatoes
• 10 g tomato purée
• 1 tsp caster sugar
• ½ tsp dried thyme
• ½ tsp fine sea salt, plus extra to taste
• 100 g water
• 250 g cherry tomatoes
• 1 pinch ground black pepper
• 3 fresh basil leaves, chopped