Boil the potatoes in a saucepan with saltedboiling water whenitiscooked, peeled and passedeverything with a potato masher. Pour into a bowl.
Apartfinelychop the spinach in a food processor with eggs, so youget a fine cream, and pour into the bowl with the potato passed, finallyadd the ricotta, flour, gratedParmesancheese, a littlenutmeg and a bit 'of salt.
Mix everything. Take a spoon and form small balls, put the balls on a tray and leave in the refrigerator for 30 minutes.
For the cream of tomato peppers: peel the garliccloves, and goldenpepperspreviouslycleaned and cutintothinslices; brownthem in a pan with butter and oil, remove the garlic and pour the pack Cirio PeeledPlum, add the basil, the vegetable stock and the cream, salt and pepper and cook the sauce for 10 minutes.
Cook the dumplings in salted water and season with the sauce; served with cheeseparmigian