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Spinach Dumplings

March 25, 2011

Try these cheese and spinach dumplings for a change from regular pasta. Serve with your favorite pasta sauce. They are delish! Thanks to my Mom for finding the recipe.

1 (16 oz.) package frozen chopped spinach, thawed
1 cup ricotta cheese
2 eggs, plus 2 egg yokes
1 teaspoon dried Italian herbs
Garlic salt and freshly ground black pepper, to taste
1 1/4 cup all purpose flour, divided
8 cups water
1 1/4 cup freshly grated parmesan cheese, divided


  • Bring 8 cups of water to a boil over high heat.
  • Spray baking dish with Pam cooking spray. Set aside.
  • Pre heat oven to 350 degrees F.
  • Squeeze all excess water from thawed spinach and place in a large bowl.
  • Add ricotta, 1 cup parmesan, 1 cup flour, eggs, yolks, Italian seasoning, pepper and garlic salt to spinach in bowl.
  • Mix well.
  • Shape mixture into 8-10 balls.
  • With remaining flour, pat outside of balls until just covered.
  • Reduce heat under boiling water to medium, keeping a rolling boil.
  • Carefully place dumplings into water one or two at a time.
  • Cook 2 minutes, until dumplings begin to float to surface.
  • Remove with a slotted spoon and place in prepared baking dish.
  • Repeat with remaining dumplings.
  • Sprinkle remaining parmesan cheese on top dumplings.
  • Bake, uncovered, 20 minutes.
  • Serve with your favorite pasta sauce.
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