I accidentally saw a great recipe demonstrated on YouTube yesterday. Since I had all the ingredients on hand, I promptly made it and it was delicious! Naturally, I told my sister about it. Now she wants to make it. She claims Pinterest is oh-so-time-consuming so I had to type it out for her in Facebook. Silly sister! How will she find it when she needs it months from now? With three kids, it’ll be buried under the latest clever things my nephew and nieces do, not to mention all the fascinating content I’ll be posting to her wall. Then I realized, how will I remember how I made them?
Then I remembered my good ol’ design journal from my days at UGA. No, I don’t fancy myself a recipe blogger. Not officially at least. I only have one picture of those yummy dumplings and it’s not even very good. Somewhere my husband is shaking his head at my excuses. The things a girl will do just to pin something she found in Italian. 😀
- 250 g (1 cup) cooked spinach
- 250 g (1 cup) ricotta cheese
- 2 eggs
- Parmesan cheese
- 1/2 tsp. salt
- tomato sauce
- fresh basil
- Steam fresh spinach (or use thawed frozen spinach). Squeeze or strain out extra water. Note: I saved the steam water, added to it and used it later to boil the dumplings.)
- Mix spinach with the ricotta cheese and the eggs.
- Add a little Parmesan cheese (about 2 Tbsp.) and salt.
- Stir in enough flour to get a consistency that you can roll into dumplings.
- Scoop (or drop by tablespoon) into a shallow bowl/plate of flour and roll it around until coated.
- Drop dumplings in boiling water and cook about 6 minutes. Note: I only boiled four or five at a time to make sure the water would still be boiling.
- Remove dumplings with a slotted spoon and repeat until they are all cooked. Note: I poured a little EVOO over them so they wouldn’t stick together since I wasn’t serving them immediately. Okay, okay, so I wanted a little EVOO flavor too!
- Serve with basil tomato sauce. (I love Newman’s Own Tomato & Basil Bombolina. Sorry, Grandmom!) You can add more fresh basil (sliced into ribbons or chopped) if you have some on hand. Don’t bother with dried if you use the Bombolina.
- Sprinkle with more Parmesan.
Source (and helpful video in Italian):