SPINACH RICOTTA DUMPLINGS

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Spinach Ricotta Dumplings image

Make and share this Spinach Ricotta Dumplings recipe from Food.com.

Provided by yooper

Categories     European

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 tablespoon finely chopped onion
6 tablespoons butter or 6 tablespoons margarine
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 1/2 cups all-purpose flour, divided
1/2 cup grated parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup grated parmesan cheese

Steps:

  • In a skillet, saute onion in butter till tender.
  • Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
  • Stir in ricotta; cook and stir for 3 minutes.
  • Transfer to a large bowl.
  • Add 3/4 cup of flour, Parmesan cheese and garlic salt.
  • Cool for 5 minutes.
  • Stir in eggs; mix well.
  • Place remaining flour in a bowl.
  • Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
  • In a large saucepan; bring water and bouillion to a boil-reduce heat.
  • Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
  • Remove from the liquid with a slotted spoon; keep warm.
  • Drizzle with butter and sprinkle with Parmesan cheese.

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