Ingredients
1 tablespoon finely chopped onion6 tablespoons butter3 packages (10 ounces each) frozen chopped spinach, thawed and drained1 cup ricotta cheese1-1/2 cups all-purpose flour, divided1/2 cup grated Parmesan cheese3/4 teaspoon garlic salt2 eggs, beaten3 quarts water3 tablespoons chicken bouillon granulesTOPPING:1/4 cup butter, melted1/2 cup grated Parmesan cheese
Preparation
In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt. Cool for 5 minutes.
Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval.
In a large saucepan, bring water and bouillon to a boil; reduce heat. Add a third of the dumplings at a time, simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Remove with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.
