Spinach Ricotta Dumplings

• tablespoon finely chopped onion1 tablespoon
• tablespoons butter or 6 tablespoons margarine↗6 tablespoons
• (10 ounce) packages frozen chopped spinach, thawed and drained3
• cup ricotta cheese↗1 cup
• cups all-purpose flour, divided↗1 1⁄2 cups
• cup grated parmesan cheese1⁄2 cup
• teaspoon garlic salt3⁄4 teaspoon
• eggs, beaten↗2
• quarts water↗3 quarts
• tablespoons chicken bouillon granules↗3 tablespoons
• Topping
• cup butter or 1/4 cup margarine, melted↗1⁄4 cup
• cup grated parmesan cheese1⁄2 cup

Step-by-step instructions

1. 1

   In a skillet, saute onion in butter till tender.

2. 2

   Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.

3. 3

   Stir in ricotta; cook and stir for 3 minutes.

4. 4

   Transfer to a large bowl.

5. 5

   Add 3/4 cup of flour, Parmesan cheese and garlic salt.

6. 6

   Cool for 5 minutes.

7. 7

   Stir in eggs; mix well.

8. 8

   Place remaining flour in a bowl.

9. 9

   Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.

10. 10

    In a large saucepan; bring water and bouillion to a boil-reduce heat.

11. 11

    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.

12. 12

    Remove from the liquid with a slotted spoon; keep warm.

13. 13

    Drizzle with butter and sprinkle with Parmesan cheese.