Spinach Dumplings Recipe

Spinach Dumplings Recipe photo by Taste of Home

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"I've been making these green dumplings - 'gnocchi verdi' in Italian - since the 1970's," reports Gail Sykora from Menomonee Falls, Wisconsin. "They're a great side dish for most any meal."

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Spinach Dumplings Recipe

Prep: 25 min. Cook: 10 min.

Yield: 12 Servings

25 10 35

Ingredients

1 tablespoon finely chopped onion
6 tablespoons butter
3 packages (10 ounces each) 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
TOPPING:
1/4 cup butter, melted
1/2 cup grated Parmesan cheese

Directions

In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the 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 bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval.
In a large saucepan, bring water and bouillon 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 with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 224 calories, 15 g fat (9 g saturated fat), 75 mg cholesterol, 1,017 mg sodium, 15 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Spinach Dumplings in Taste of Home October/November 1998, p53