Spinach dumpling recipe

How to prepare Spinach dumpling recipe

INGREDIENTS
8 ounces frozen chopped spinach, thawed and drained
8 ounces ricotta cheese
3/4 cup plus 3 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1 tablespoon plain dry bread crumbs
1 large egg, beaten with 1 large egg yolk
1/8 teaspoon freshly grated nutmeg
1 teaspoon plus 1 heaping tablespoon salt, preferably kosher
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick)
unsalted butter
6 fresh sage leaves, quartered

Method of cooking Spinach dumpling recipe

1. In a medium-size bowl, combine the spinach, ricotta, the 3/4 cup Parmigiano-Reggiano, melted butter, flour, breadcrumbs, beaten eggs, nutmeg, 1 teaspoon salt, and the pepper. Mix well. Cover, and refrigerate for 1 hour.
2. In a stockpot, bring 4 quarts water to a boil.
3. While the water is heating, uncover the ricotta mixture. Scoop out 1 tablespoon of the mixture and quickly roll it into a ball. Flatten it slightly and place it on a piece of floured wax paper. Repeat with the rest of the mixture. Flour your hands while you work to avoid too much stickiness.
4. When the water comes to a boil, add the tablespoon of salt and drop in the dumplings. Boil for 5 minutes.
5. While the dumplings are boiling, in a small saucepan, melt the butter and add the sage.
6. Preheat the broiler.
7. Drain the dumplings, and transfer them to a flameproof 8 x 12-inch baking dish. Pour the butter and sage over them, and sprinkle the remaining 3 tablespoons Parmigiano-Reggiano over the top. Put the dish under the broiler just to brown the tops, 2 to 3 minutes. Serve immediately.
Serves 4.

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