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Spinach Dumplings

"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."

12 ServingsPrep: 25 min. Cook: 10 min.

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.

2 of 2

Spinach Dumplings (continued)

Directions (continued)

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.

Nutrition 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.