Ricotta-Spinach Dumplings

• 1 (10-ounce) package frozen spinach, thawed
• 1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided
• 1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 2.25 ounces Parmesan cheese, shredded
• 2 large egg yolks
• 1 large egg
• 1 1/2 cups lower-sodium marinara sauce

1. Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry.
2. Weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined.
3. Sprinkle 1/4 cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each into a ball; gently roll on pan to lightly coat with flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)
4. Place marinara in a large skillet over medium heat; cover and keep warm.
5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.
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frozen spinach, flour, ricotta cheese, salt, freshly ground black pepper, ground nutmeg, parmesan cheese, egg yolks, egg, lower

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