For the Erdäpfeltascherln with spinach and chanterelles cook potatoes, press through, knead with flour, semolina and 1 pinch of salt for about 5 minutes in a food processor, very slowly add a little water until a smooth, round dough is formed.
For the filling, chop onion and garlic, sauté lightly in butter, add blanched spinach. Steam for 2 – 3 minutes, season, transfer to a sieve, drain, squeeze and bind with mashed potatoes.
Roll out the dough thinly, place small heaps of the spinach filling on it, cover with dough and cut out the desired shape and size. Cook the dumplings in boiling water for 4 minutes.
In the meantime, clean the mushrooms, sauté in butter with some onion and garlic, add chicken broth, fresh parsley, chives and diced tomatoes, season and pour over the potato patties.