Spinach Dumplings Recipe
- 1½ lb raw spinach
- 4 oz ricotta
- 3 egg yolks
- 5 oz Parmesan cheese,
- freshly grated salt, pepper, and nutmeg
- flour
- ½ cup butter
- 20 sage leaves
- 1 lemon, cut into 4 wedges
- Blanch the spinach briefly in fiercely boiling water, drain, and refresh in ice–cold water. Squeeze in a kitchen towel until as dry as possible.
- In a food processor, purée together the spinach, ricotta, egg yolks, 3 oz Parmesan, and seasoning. Spread out in a shallow tray, cover with plastic wrap, and allow to firm up in the fridge for a minimum of 3 hours.
- Using two teaspoons, form the mixture into little balls and roll immediately in the flour.
- In a large pan, bring at least 3½ pints lightly salted water to the boil, and at a gentle simmer poach the dumplings, five or six at a time, and remove with a slotted spoon after about 5 minutes when slightly swollen.
- Transfer to a hot serving dish, cover, and keep warm.
- Melt the butter until nut brown, throw in the sage leaves, turn until evenly coated and slightly crisp, and spoon over the dumplings together with the butter.
- Sprinkle with the remaining Parmesan and serve with lemon wedges.
