1. Boil the potatoes for 10 minutes.
2. Add the cauliflower another 5 minutes until the piercing the potatoes and cauliflower with a fork and they are soft.
3. Drain and let them cool.
4. Heat the oil in a skillet over medium heat.
5. Add the bread and toast until brown. Remove.
6. Add the spinach and black pepper. Cook for 30 seconds or so.
7. Place them in the bowl with the bread and parsley.
8. Peel the potatoes and press through a potato ricer to potato masher.
9. Repeat with the cauliflower.
10. Stir together the potatoes, cauliflower, starch, egg, and more black pepper.
11. Divide the dough into 12 balls.
12. Press your thumb into each ball. Add piece of bread and little spinach.
13. Cover with dumpling dough to seal.
14. Bring a pot of water to a boil over medium-low (Do not keep it boiling.)
15. Cook half of the dumplings at a time. When they rise to the top, cook for 5 minutes.
(a) You might want to cook one and see if it does not fall apart. If it does, add a little more starch.
16. Remove them to a plate and repeat with the rest.
17. Spindle with some more parsley with sliced radishes or a mushroom sauce.
