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Spinach Dumplings Recipe
Spinach Dumplings Recipe photo by Taste of Home

Spinach Dumplings Recipe

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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."
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 10 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Spinach Dumplings in Taste of Home October/November 1998, p53

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.

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