Spinach Dumplings

1. 1

   Blanch the spinach briefly in fiercely boiling water, drain, and refresh in icecold water.

2. 2

   Squeeze in a kitchen towel until as dry as possible.

3. 3

   In a food processor, puree together the spinach, ricotta, egg yolks, 3 oz Parmesan, and seasoning.

4. 4

   Spread out in a shallow tray, cover with plastic wrap, and allow to firm up in the fridge for a minimum of 3 hours.

5. 5

   Using two teaspoons, form the mixture into little balls and roll immediately in the flour.

6. 6

   In a large pan, bring at least 3 1/2 pints lightly salted water to the boil, and at a gentle simmer poach the dumplings, five or six at a time, and remove with a slotted spoon after about 5 minutes when slightly swollen.

7. 7

   Transfer to a hot serving dish, cover, and keep warm.

8. 8

   Melt the butter until nut brown, throw in the sage leaves, turn until evenly coated and slightly crisp, and spoon over the dumplings together with the butter.

9. 9

   Sprinkle with the remaining Parmesan and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.