Ricotta and Spinach Dumplings

30 minutesMakes 2 servings
Instructions
We love gnocchi, but the prep time? Not so much. These dumplings have the same soft, pillowy texture as gnocchi but are ready in just 30 minutes. Topped with a brown butter sauce, you'll begin to question the traditional dish.

Ingredients

10 ounces frozen spinach, defrosted, squeezed dry and chopped

½ cup ricotta cheese

3 tablespoons of Parmigiano Reggiano

2 eggs, beaten

½ cup flour

1 teaspoon salt

3 tablespoons and 1 stick unsalted butter, divided

Step 1

Combine spinach, ricotta, parmigiano, eggs, flour, salt, and 3 tablespoons melted butter in a bowl and mix together with your clean hands. It should be sticky, but not too wet. If there’s too much moisture, add a bit more flour and mix again.

Step 2

Cover the bowl, and place in your freezer for 30 minutes.

Step 3

After 20 minutes, fill a pot with salted water and bring to a boil. Place the stick of unsalted butter in a sauce pan. Cook over medium-high heat until the milk solids turn golden brown. The butter will foam a bit in the process so don’t be scared! After about 10-12 minutes, the butter should separate into golden brown solids and a clear yellow oil. Pour in a bowl and set aside.

Step 4

After 30 minutes, shape the spinach dough into 1-inch football-shaped dumplings. (If your hands are too sticky to do this, dust them with a little flour.)

Step 5

When the water is at a rolling boil, carefully add the dumplings in one layer making sure to not crowd the pot. Boil them for about 5 to 7 minutes, until they’ve puffed up a bit. Remove with a slotted spoon and place on a paper towel. Repeat until all of your dumplings are cooked. To serve, drizzle with a few spoonfuls of brown butter (extra brown butter will keep for a few days in an airtight container in the fridge—which is good, since it tastes great on everything) and a shower of parmigiano and freshly ground black pepper!