Makes 16 (1-1/2 inch) dumplings
6 to 8 ounces fresh spinach
2 egg yolks
Salt and pepper
Freshly grated nutmeg
1 to 4 tablespoons flour
To prepare the spinach:
Remove any tough stems from the spinach. Place the spinach in a large
skillet over medium heat. Cook the spinach until completely wilted, turning
often, about 3 to 4 minutes. Transfer the spinach to a strainer and allow to
cool enough for you to handle it. Squeeze any excess water from the
spinach and then coarsely chop.
To prepare the dumplings:
In a large bowl, combine the spinach, ricotta, egg yolks, and Parmesan
cheese. Mix well and season with salt, pepper, and a good pinch of fresh
nutmeg. Add the flour, one tablespoon at a time, until the mixture holds
together. Refrigerate the mixture for 1 hour.
With floured hands, roll the dumpling mixture into 1-/12 inch balls or
2 x 1-inch ovals. You may also use a similar-sized cookie scoop to place the
dumplings directly into the water.
To cook the dumplings:
Fill a wide, shallow saucepan with water and bring to a boil. Reduce to a
simmer. Add about half of the dumplings to the simmering water. Don't
crowd them. Cook the dumplings for 2 to 3 minutes, gently stirring
occasionally. The dumplings will float to the surface of the water when they
are done. Remove them with a slotted spoon. Continue cooking the
When the dumplings are cooked, you may simply place them on top of your
sauce, top them with grated Parmesan and serve. Or you may drizzle them
with melted butter or your favorite sauce and serve them immediately.
If you wish to make the dumplings ahead of time, you can refrigerate them
after they are cooked. Remove them from the refrigerator 30 minutes before
baking and then place them in a 350 degree F. oven for 15 minutes. Serve
with sauce and Parmesan cheese.
The skimmer is slightly cupped for removing
foam from broths and for scooping out ravioli,
gnocchi or dumplings from boiling water;
plenty of holes ensure the cooking liquid