Spinach Ricotta Dumplings - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 1/2 c. Ricotta cheese
1 c. dry bread crumbs
2 beaten eggs
1/2 tsp. salt
1 c. grated Parmesan cheese
1 tsp. fresh chopped basil
1 crushed garlic clove
flour

Preparation

In medium bowl, combine all ingredients, except flour.
Form into walnut-sized balls.
Roll lightly in flour.
Cover with waxed paper and chill or freeze, packed in layers with waxed paper between layers. Thaw, if frozen.
Boil water (salted).
Reduce to simmer.
Drop in half and cook until balls float to the surface (3 to 4 minutes).
Cook remaining balls and serve with tomato sauce. Makes 6 to 8 servings.