Ricotta and spinach dumplings are an alternative for a tasty and healthy lunch or dinner, which appeals to both adults and children. to prepare them, both fresh spinach (even those found in envelopes already washed in the cold counters) and frozen ones in leaves can be used. Using fresh spinach is always better both for the taste they give to the dumplings, and for the full-bodied vegetable once cooked. Whatever type of spinach you decide to use fundamental is the squeezing: spinach must be dry and not watery. Always choose a low-moisture ricotta.
Ingredients
For 4 people
- 300 g spinach weighed after cooked and squeezed
- 300 Gr. Ricotta
- 2 eggs
- 3 tablespoons grated Parmesan cheese
- 1-2 tablespoons flour
- nutmeg or bean tonka, a ground
- salt and pepper
Seasoning
- Butter
- 1 garlic clove
- A few sage leaves
- Grated Parmesan cheese
Preparation
– Take the ricotta and place it in a strainer, and drain the excess liquid, it has to lost as much serum as possible.
– Trim the stems off the spinach and wash them
– Take them from the sink and put in a large pot (without draining them)
– Add a pinch of salt and cook them over high heat with the lid for a few minutes.
– Drain them and squeeze them very well. I use potato crushing.
– In a bowl sift the previously drained ricotta, add a pinch of salt and pepper, a grated nutmeg or tonka bean and 3 tablespoons of grated Parmesan cheese.
– Mix well then add the previously squeezed spinach.
– Mix everything together quite well. and incorporate 2 eggs into the mixture.
– At this point add 1 to 2 tablespoons of flour (I use the wholemeal one), the mixture should be quite moist but hold together. The amount of flour to be added depends on the compactness of the mixture determined by the water contained in the spinach and the consistency of the ricotta.
– Bring salted water to a boil in a large pot;
– helping you with two spoons take a heaping spoonful of the mixture and, form it into a gnocchi, (which will have the oval shape of the spoon). Poach your gnocchi in simmering salted water, let them gently descend into the boiling water (The water should not be at a full boil, or they may well break apart.)
– Draining them well with a skimmer when they come to the surface of the water. and arrange them in the dishes.
– While the dumplings are cooked melt butter with a clove of garlic and a few sage leaves.
– Put a little parmesan on the dumplings and with a spoon spray them with melted butter.
Notes
Spinach and ricotta dumplings can also be seasoned with tomato sauce
