Spinach and Ricotta Dumplings

Spinach and Ricotta Dumplings
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Ingredients
  1. Kosher salt
  2. 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
  3. 1 1/2 cups whole-milk ricotta cheese
  4. 1 cup grated parmesan cheese
  5. 6 tablespoons all-purpose flour, plus more for rolling
  6. 2 large eggs
  7. Freshly ground pepper
  8. Pinch of freshly grated nutmeg
  9. 2 cups prepared marinara sauce
  10. 2 tablespoons unsalted butter, cut into pieces
  11. Crusty bread, for serving
Instructions
  1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
  2. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
  3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
  4. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
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