Spinach Cheese Dumplings
|Fresh spinach||1 Pound|
|Cottage cheese/Ricotta cheese||1 Cup (16 tbs)|
|Egg yolks||2 , beaten|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Freshly ground black pepper||To Taste|
|Self rising flour||1⁄2 Cup (8 tbs)|
Wash and trim the spinach and cook it, covered, in its own juices.
Drain very well, chop finely and allow to cool.
Mix the cottage cheese, egg yolks, half the Parmesan cheese, the salt, pepper and nutmeg in a large mixing bowl.
Add the cooled spinach and the flour and mix together.
Take a spoonful of the mixture and using a little flour shape it into a small ball, flouring your hands if necessary.
Continue in this way until all the mixture is used.
Drop the dumplings into a pot of boiling water, about 10-12 at a time, and cook for 4—5 minutes.
Continue in this way until all the dumplings are cooked.
Melt the butter.
Place the dumplings on a hot serving dish and pour the butter over them.
Sprinkle with the remaining Parmesan cheese and serve immediately.