Place the potatoes in a large pot, fill it up with water, add some salt and bring to a boil.

After 25 mins the potatoes should be cooked. Take a needle or a fork to check.

Take the potatoes out and give all the spinach into the water.

Now squeeze the potatoes through a potato press into a bowl while the potatoes are still hot. This step can be done without peeling the potatoes. The skin always remains in the press and can be taken out after each potato, which makes this dish super easy.

Check using a scale when 250g cooked potato mash is reached.

The spinach should be slightly blanched now. Empty the pot through a sieve and keep all the spinach.

Run some fresh water through the spinach too cool it down and clean it from the potentially dirty potato water.

Use both your hands and form a ball out of the spinach and squeeze as much water out as possible. The spinach ball should get actually dense.

Now roughly chop the spinach leaves and add them to the potato mash.

Also add the bread crumps, the egg yolk and the salt.

Mix it all together and form 12 golfball sized dumplings.

Reuse the pot and bring some saltwater to a boil and then reduce the heat to low.

Add the dumplings and let them heat in the water for 10 minutes. That's it!