Spinach Dumplings in Tomato Ragout

Spinach Dumplings

• 7 oz frozen spinach leaves, thawed and chopped (1 in.)
• 2 ½ oz yellow onions, halved
• 5 sprigs parsley, leaves only
• 2 oz unsalted butter
• 4 ½ oz milk
• 9 oz white bread, stale, cubed
  of 9 oz bread crumbs
• 5 oz mozzarella, diced (¼ in.)
• 1 ½ oz all-purpose flour
• 3 large eggs
• ½ tsp salt
• 1 pinch ground nutmeg

Tomato Ragout

• 3 ½ oz yellow onions, halved
• 1 garlic clove
• ½ oz olive oil, plus extra to grease
• 14 oz canned chopped tomatoes
• 2 tsp tomato paste
• 1 tsp sugar
• ½ tsp dried thyme
• ½ tsp salt, plus extra to season, to taste
• 3 ½ oz water
• 9 oz cherry tomatoes
• 1 pinch ground black pepper
• 1 tsp fresh basil, chopped