- 8 oz frozen spinach
- 1/2 C ricotta cheese
- 1 egg plus 1 yolk
- 1/2 C AP flour to mix – 1/4 C flour to dredge
- 4 C water
- 1/2 C (1 oz) grated Parmesan to mix – 1/4 C cheese to dredge
- salt and pepper to taste
- butter
- Squeeze excess moisture from spinach
- Add ricotta, cheeses, and eggs
- Stir to combine
- Fold in flour to mix
- Form 6 balls
- Dredge in flour
- Drop gently into water on a high simmer
- Cook 1-2 minutes or until dumplings float to surface
- Remove with slotted spoon to baking dish
- Roll in the Parm cheese intended for dredge
- Bake at 350ยบ for 20 minutes
