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Ingredients
- 1 pkg (10 oz) frozen chopped spinach thawed and squeeze dried
- 1-1/2 cups whole-milk ricotta cheese
- 1 cup grated Parmesan cheese
- 6 Tbsp GF flour plus more for rolling
- 2 eggs
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- pinch ground nutmeg
- 2 cups marinara sauce
- 2 Tbsp butter cold, cut into 1/2 inch pieces
Ingredients
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Instructions
- Bring a large wide pot of salted water to simmer on the stove.
- Put the squeezed out spinach in a mixing bowl and separate it with your hands. Add the ricotta, ¾ cup Parmesan, flour, eggs, salt, pepper, and nutmeg. Mix with fork to form slightly sticky dough.
- Spread some flour on a plate. Scoop out heaping tablespoons of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
- Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes.
- Remove the dumplings with a slotted spoon, letting the water drain off and add to the sauce. Gently toss to coat.
- Transfer to plates or bowls and sprinkle with the remaining ¼ cup Parmesan. Can serve with crusty bread.
