Ingredients

Scale

25 oz. cooked, drained spinach (or frozen, thawed), finely chopped
2 Tablespoons grass fed butter or olive oil
1/4 cup finely chopped onion
2 – 4 cloves garlic, chopped fine
1 cup ricotta cheese
3/4 cup whole wheat flour (or brown rice flour)
1 cup whole wheat breadcrumbs (or gluten free breadcrumbs)
3/4 teaspoon salt
1/4 teaspoon granulated garlic
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
2 Tablespoons chopped fresh basil
2 eggs, whisked
1/2 cup finely grated Asiago or Parmesan cheese

Instructions

Set the spinach in a colander and let it drain, then take a clean towel and push down on it to absorb and squeeze out excess moisture.
Heat a medium frying pan over medium heat. Add the butter or olive oil and melt/heat, then use a silicon spatula to coat the bottom of the pan with the fat. Add the onion and garlic and saute until the onion is soft and translucent and the garlic is fragrant.
Stir in the spinach, then the ricotta cheese. Cook, stirring frequently, until any excess moisture is mostly gone. about 5 – 10 minutes. Remove from heat and let cool to room temperature.
Stir in the remaining ingredients to make a thick dough. The dough should be slightly sticky, but not gooey. If needed, add more breadcrumbs.
Heat a saucepan full of water over medium heat until boiling, then reduce heat to a gentle simmer (small bubbles).
Line a plate generously with whole wheat (or brown rice) flour. Shape the dough into 3/4 to 1-inch balls, rolling each one in the flour until well coated. Use a slotted spoon to gently lower 12 dumplings at a time into the simmering hot water. Cook for about 5 minutes or until the dumplings float.
Serve hot with your choice of sauce and extra shredded cheese. Enjoy!

Notes

Cook as many as you want to eat, then cover and refrigerate the rest of the dough for later. Alternatively, you can shape all the dumplings, coat the “leftovers” with extra flour, then store in a single layer of a covered container in the fridge or freezer until ready to cook.

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