Spinach Dumplings

• 1 tablespoon finely chopped onion
• 6 tablespoons butter
• 3 packages (10 ounces each) 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
• 1/4 cup butter, melted
• 1/2 cup grated Parmesan cheese

1. In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt. Cool for 5 minutes.
2. Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval.
3. In a large saucepan, bring water and bouillon to a boil; reduce heat. 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. Remove with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.

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

Taken from www.tasteofhome.com/recipes/spinach-dumplings/ (may not work)