In Italian these are called Gnocchi Verde. You can just call them delicious! They can be made ahead and frozen, or made a day ahead of time and just reheated, covered, in a 300°F oven for 15 minutes.
- 2 Tbsp. butter or ghee
- 1 Tbsp. finely chopped onion
- 3 (10-ounce) packages organic frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 3/4 cup flour (use white rice flour for gluten-free option)
- 1 cup grated fresh parmesan cheese, divided
- 3/4 tsp. Celtic sea salt
- 1/4 tsp. pepper
- 1/4 tsp. organic garlic powder
- 1/4 tsp. ground nutmeg
- 2 Tbsp. fresh chopped parsley
- 2 eggs, slightly beaten
- 6-10 cups water
- 1/2 cup melted butter
- In a large skillet over medium-high heat, sauté onion in butter until onion is translucent. Stir in drained spinach and cook until almost dry, about 5 minutes. Add ricotta cheese and cook an additional 2 minutes. Remove from heat and cool to room temperature.
- Stir in flour, 1/2 cup parmesan cheese, salt, pepper, garlic powder, nutmeg, parsley, and eggs.
- Shape into walnut-sized balls, using additional flour as needed. (If not cooking immediately, coat with flour and store in a single layer in a covered glass dish in the refrigerator for up to 24 hours.)
- Heat water until just boiling. Drop about 12 dumplings at a time into boiling water; cook 5-6 minutes or until dumplings float to the surface. Remove from water with slotted spoon and place in a 9x13-inch glass baking dish and keep warm. Repeat until all dumplings are cooked.
Drizzle the 1/2 cup melted butter over the cooked dumplings. Sprinkle with the remaining parmesan cheese. Serve hot.