Spinach – Ricotta – Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach leaves, (frozen)
- 200 g ricotta
- 150 g parmesan, freshly rated
- 2 small egg (s)
- 2 egg yolks
- 150 g flour (possibly a little more, dependin on the e size)
- salt
- Pepper, whiter
- nutmeg
- 75 g butter
Print Recipe
Pin Recipe Instructions
- Thaw the spinach, squeeze it out well and chop it very finely. Finely mash the ricotta with a fork. Fold in the spinach, 100g parmesan, eggs, egg yolk and flour. Season with salt, pepper and nutmeg. Shape long dumplings with two moistened teaspoons and place on a floured board. Put the dumplings in boiling salted water and let stand for about 5 minutes. Lift the dumplings out of the water (let them drain well!), Place on a plate, pour slightly browned butter over them and sprinkle with the rest of the freshly grated Parmesan.
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