Italian Spinach Dumplings

B in TX posted 11-15-99 7:41 PM pt (US)

Italian Spinach Dumplings

2 pkgs (10 oz.) frozen chopped spinach
1 1/2 cups ricotta
3 eggs
2 1/2 cup bread crumbs (10 oz. can)
1/2 cup Parmesean cheese
1/4 cup fresh parsley, chopped
1/4 cup green onions, sliced
1 Tablespoon Italian seasoning
1-2 cloves fresh garlic, minced
Pinch of nutmeg, salt and pepper

Thoroughly thaw spinach. Squeeze out as much liquid as you can. Mix everything together (you may need to use your hands). Chill, overnight.

Form into "logs" (approximately 1 inch in diameter and 3 inches in length).

Drop 4 or 5 dumplings at a time into lightly salted boiling water. Dumplings should float after a minute or so. Continue cooking for four minutes after they float. Serve with marinara or spaghetti sauce.

**Note: they freeze well

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line