Green dumplings like from a restaurant menu. Make them for dinner

Spinach dumplings with ricotta cheese this is one of the variants of Italian gnocchi. They look very impressive and taste even better, they are an excellent lunch option for vegetarians. You can serve it as a separate dish, or serve it with a piece of fried or grilled meat, e.g. chicken breast.

Although the dumplings look inconspicuous, the ingredients used to prepare them, such as: ricotta, garlic, nutmeg, sage and parmesan create a true poetry of taste. Before you start cooking, prepare:

• 300 g fresh spinach,
• 150 g evening ricotta,
• about 80 g of flour,
• 100 g of parmesan,
• 2 yolks,
• ½ teaspoon of nutmeg,
• 2-3 cloves of garlic,
• salt, pepper (to taste),
• clarified butter (for frying),
• 3-4 tablespoons of soft butter,
• a few sage leaves.

Drain excess water from the ricotta. Grate the Parmesan cheese on a fine grater. Crush the spinach leaves and fry them briefly in clarified butter with the addition of pressed garlic. Wait until the spinach cools down.

Combine spinach, ricotta, ¾ of the Parmesan cheese and egg yolk in a bowl. Mix all ingredients thoroughly. Season to taste with salt, pepper and nutmeg. Then gradually add flour to the mixture. The dough for spinach dumplings should have a fairly compact consistency. It shouldn’t be too sticky. When ready, set aside for half an hour.

On a floured board, form rolls of dough with a diameter of about 3-4 cm. Cut them into small pieces. Flatten each one slightly with a fork (or other tool). Throw the prepared dumplings in portions into a pot of boiling, lightly salted water. Cook for a few minutes (about a minute after they float to the surface). Strain.

In the meantime, prepare the sage butter. Crush the sage leaves and fry in a small amount of clarified butter. Mix the mixture with soft butter and add salt to taste. Serve the spinach dumplings hot, poured with sage butter and sprinkled with the remaining Parmesan cheese.

Sources: Terazgotuje.pl