"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

SPINACH DUMPLINGS Recipe

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This recipe for SPINACH DUMPLINGS, by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 T. Onions, finely chopped
6 T. Butter or Margarine
3 pkg. (10 oz. each) frozen chopped Spinach
thawed and drained
1 C. Ricotta Cheese
1-1/2 C. all purpose Flour, divided
1/2 C. grated Parmesan Cheese
3/4 tsp. Garlic Salt
2 Eggs, beaten
3 qt. Water
3 T. Chicken bouillon granules
TOPPING:
1/4 C. Butter or Margarine, melted
1/2 C. grated Parmesan Cheese

Directions:
Directions:
In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup flour, parmesan and garlic salt. Cool for 5 minutes. Stir in eggs; mix well. Place remaining flour in a 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 boil. Reduce heat. Add a third of the dumplings at a time; simmer, uncovered, for 8 - 10 minutes or until a toothpick inserted in a dumpling comes out clean. Remove with a slotted spoon; keep warm. Drizzle with butter, sprinkle with parmesan cheese.

Number Of Servings:
Number Of Servings:
Yield 12 servings.
Personal Notes:
Personal Notes:
I found this recipe in a “Taste of Home Cookbook” , the little story that went with it says that it is called “Gnochi verdi” in Italy. I though it sounded interesting and tried it. My son Jesse and I like it for a nice change from the same old taste. Let me know if you try it how you like it.

 

 

 

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