Mama Zuquinis Malfatti - cooking recipe

Ingredients

2 (10 ounce) packages frozen spinach
2 teaspoons salt
1 lb ricotta cheese
2 1/2 cups soft breadcrumbs
1/4 cup romano cheese, grated
3 eggs, lightly beaten
1/2 cup scallion, minced (green tops included)
1 tablespoon fresh basil, minced or 2 teaspoons dried basil
1/2 cup parsley, chopped
1 large garlic clove, minced
1/8 teaspoon nutmeg
1 teaspoon black pepper
flour, to roll dumplings in
6 -8 quarts salt water
1/4 cup butter, melted
parmesan cheese, grated (optional)
6 -8 cups hot marinara sauce (optional)

Preparation

Place the frozen spinach in a saucepan with the salt. Cook until thawed (15 min) over low heat. Drain squeezing out the water from the spinach and then mince until fine.
In a large bowl, combine the spinach, breadcrumbs, the two cheeses, eggs, the herbs, the nutmeg and black pepper. Mix well and refrigerate overnight.
When ready to make, form oval dumplings 3 inches long and about 1 inch in diameter. Roll each dumpling in the flour. Do not let them touch each other while they stand.
Bring the salted water to a boil. Drop the dumplings into the salted water to form one layer. When they have risen to the surface, cook for 4 more minutes.
Lift out the cooked malfatti, letting them drain well, and place into a well-buttered oven proof dish in a 250 degrees F oven while the other batches cook.
To serve, toss with butter and serve. Garnish with Parmesan cheese and 1 cup marinara per person.
NOTE: can be frozen after cooking. To serve, toss frozen malfatti in melted butter and Parmesan cheese, place in a well buttered dish and heat in a 350 degree F oven for 30 minutes.