Ingredients:
1 tablespoon finely chopped onions
6 tablespoons butter or 6 tablespoons margarine
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 1/2 cups all-purpose flour, divided
1/2 cup grated parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup grated parmesan cheese
Directions:
In a skillet, saute onion in butter till tender.
Add spinach, cook and stir over medium heat until 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 a bowl.
Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
In a large saucepan; bring water and bouillion 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 from the liquid with a slotted spoon; keep warm.
Drizzle with butter and sprinkle with Parmesan cheese.
Servings: 12
Time preparation: 20 min.
Time total: 30 min.