For the spinach mascarpone dumplings, defrost the frozen spinach.coarsely chop the defrosted spinach, then squeeze well in a tea towel. Place in a bowl and mix well with 100 g Parmesan cheese, egg yolk, mascarpone, semolina and flour. Season with salt, pepper and nutmeg. Leave the mixture to stand for 20 minutes. Form small dumplings from the mixture and roll them in flour. Simmer in salted water for about 8 minutes. Arrange the spinach-mascarpone dumplings on plates with the remaining freshly grated Parmesan cheese and brown butter and serve immediately.
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