Spinach Ricotta Dumplings

• 1 tablespoon finely chopped onion
• 6 tablespoons butter or 6 tablespoons margarine
• 3 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup ricotta cheese
• 1 1/2 cups all-purpose flour, divided
• 1/2 cup grated parmesan cheese
• 3/4 teaspoon garlic salt
• 2 eggs, beaten
• 3 quarts water
• 3 tablespoons chicken bouillon granules
• Topping
• 1/4 cup butter or 1/4 cup margarine, melted
• 1/2 cup grated parmesan cheese

1. In a skillet, saute onion in butter till tender.
2. Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
3. Stir in ricotta; cook and stir for 3 minutes.
4. Transfer to a large bowl.
5. Add 3/4 cup of flour, Parmesan cheese and garlic salt.
6. Cool for 5 minutes.
7. Stir in eggs; mix well.
8. Place remaining flour in a bowl.
9. Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
10. In a large saucepan; bring water and bouillion to a boil-reduce heat.
11. Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
12. Remove from the liquid with a slotted spoon; keep warm.
13. Drizzle with butter and sprinkle with Parmesan cheese.

onion, butter, ricotta cheese, flour, parmesan cheese, garlic salt, eggs, water, chicken bouillon granules, topping, butter, parmesan cheese

Taken from www.food.com/recipe/spinach-ricotta-dumplings-20530 (may not work)