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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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 king arthur unbleached 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:
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.
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