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