These little dumplings taste so rich. You don’t need to eat too many to feel satisfied.
1 1/2 lbs. frozen spinach
2 large egg yolks
3/4 c low fat ricotta or cottage cheese, drained for 30 min. in a fine sieve
salt and ground black pepper
1/2 tsp ground nutmeg
1 c flour
3/4 c finely grated parmigano-reggiano cheese
Press and squeeze the spinach to remove as much liquid as possible. Transfer to a food processor and puree until smooth (you should have about 1 cup)
Stir together the spinach puree, egg yolks, cheeses, 2 Tbsp. of flour, nutmeg, 1 tsp. salt and black pepper. Using floured hands gently shape 1 tablespoon of dough into a ball, drop it into flour to lightly coat it, then boil in water. Stir them gently to prevent them from sticking . They are finished when they rise to the surface. Plate and pour melted butter over the top.
Shugga P's Gluten Free Goodness 