Spinach Dumplings With Parmesan

1. 1

   Reserve a few spinach leaves for garnish and chop the remaining. Melt 2 tbsp of the butter in medium skillet on medium heat. Saute the onion and garlic for 3 mins to soften. Set aside to cool.

2. 2

   Drain the ricotta in a colander. Mix in a bowl with the breadcrumbs, eggs, onion, cornstarch, cheese and chopped spinach. Mix well and season with salt and pepper. Let stand for 30 mins.

3. 3

   Using floured hands, shape the mixture into 8 even-sized dumplings. Bring a large saucepan of salted water to a boil. Cook the dumplings for 5-8 mins until they rise to the surface and are cooked through. Test one before draining all the dumplings.

4. 4

   Meanwhile, lightly brown the remaining butter in a small skillet. Thoroughly drain the dumplings and transfer to serving plates. Spoon the butter over the top and serve sprinkled with the reserved spinach leaves.

* Per serving · 4 servings · Values may vary.

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