In a large saucepan bring water to the boil, add 1 teaspoon of sea salt then add the spinach and simmer, stirring, for 1 to 2 minutes. Pour into a sieve then refill the saucepan with cold water and pour over the spinach. Using your hands, squeeze as much water out of the spinach as possible and then place the ball of spinach on a chopping board and cut as finely as you can before adding to a large mixing bowl. To this, add another teaspoon of sea salt, a twist of pepper, 130 g of the grated parmesan (you need some at the end for a garnish), 2 dessert spoons of olive oil, the lightly beaten eggs, ricotta and breadcrumbs then use your hands to combine these into a sort of dough. Depending on the type of gluten free breadcrumbs you use, you may need to add a little more oil and egg, you ideally want a kind of sticky dough that doesn’t crumble. When you have the right consistency, use you hand to gather a large piece of the dough, roll to form a ball between your hands then flatten and place some of the Limburger or taleggio cheese in the centre before closing the outer edges back over the cheese to form a ball. Roll this in the gluten free flour then place on a piece of baking paper before continuing with the remaining dough to form roughly 8 balls. Once done, place the balls in the baking paper in the freezer for 45 minutes.

After this, heat a large saucepan of water until it starts to boil, then drop in 2 of the balls and boil until they rise to the surface then remove with a slotted spoon and place on a plate. Repeat until you have cooked all the balls, then take 100 millilitres of the water you boiled them in and add 3 dessert spoons balsamic vinegar to it in a mixing jug then set aside. Now heat a large frying pan on a medium heat and add 100 millilitres extra virgin olive oil. Add the dumplings to the pan and cook turning regularly for around 5 minutes. Add the butter and sage leaves then simmer for another couple of minutes while basting the dumplings, then remove them to a dish in a slightly warm oven to keep warm before adding the reserved water/balsamic to the pan. Cook until the sauce has reduced by around half its mass then serve the dumplings onto plates topping with the sauce and a little grated parmesan.