Spinach Malfatti With Sage Brown Butter Sauce

• 1 1/2 cups ricotta cheese
• 2 cups fresh spinach packed
• 1 cup Italian seasoned breadcrumbs or panko
• 2 eggs beaten
• 1/4 cup Parmesan cheese
• 1/4 cup green onions minced
• 1 tablespoon basil finely chopped
• 1/4 teaspoon nutmeg
• 1 clove garlic minced or pressed
• 1/2 teaspoon salt
• flour
• 4 tablespoons butter
• 10 sage leaves

1. 1. In a medium covered saucepan, steam spinach in 2 tablespoons water until done, approximately 1 minute. Drain spinach and squeeze out extra liquid until very dry.
2. 2. Combine spinach with all ingredients, except flour and sage. Refrigerate 1 hour.
3. 3. Bring a large pot half full of salted water to a simmer. Drop spinach cheese mixture by tablespoons into flour and roll each lightly into long logs. Cut into 1 1/2- inch dumplings.
4. 4. Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon, approximately 3 to 5 minutes.
5. 5. In a saucepan, heat butter over medium-high heat. Once butter begins to brown, add sage and cook until leaves are crisp (approximately 1 to 2 minutes.
6. 6. Spoon brown butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmesan cheese.

ricotta cheese, fresh spinach packed, italian seasoned breadcrumbs, eggs, parmesan cheese, green onions, basil, nutmeg, garlic, salt, flour, butter, sage

Taken from www.yummly.com/recipe/Spinach-Malfatti-With-Sage-Brown-Butter-Sauce-1672420 (may not work)