Spinach Dumplings With Parmesan - cooking recipe

Ingredients

5 oz baby spinach leaves
5 tbsp butter
2 None onions, chopped
2 cloves garlic, crushed
1 2/3 cups ricotta cheese
1 cup dry breadcrumbs
4 None eggs, beaten
1/4 cup cornstarch
1/2 cup freshly grated Parmesan cheese

Preparation

Reserve a few spinach leaves for garnish and chop the remaining. Melt 2 tbsp of the butter in medium skillet on medium heat. Saute the onion and garlic for 3 mins to soften. Set aside to cool.
Drain the ricotta in a colander. Mix in a bowl with the breadcrumbs, eggs, onion, cornstarch, cheese and chopped spinach. Mix well and season with salt and pepper. Let stand for 30 mins.
Using floured hands, shape the mixture into 8 even-sized dumplings. Bring a large saucepan of salted water to a boil. Cook the dumplings for 5-8 mins until they rise to the surface and are cooked through. Test one before draining all the dumplings.
Meanwhile, lightly brown the remaining butter in a small skillet. Thoroughly drain the dumplings and transfer to serving plates. Spoon the butter over the top and serve sprinkled with the reserved spinach leaves.