"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 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
- 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.
- 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.
- 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.
Loading Popular in the Community
Loading Reviews
