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Instructions |
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Cook spinach in a large pot until wilted. Allow to cool; squeeze to
remove water. Chop it finely in a food processor. Mix together in a
bowl with the remaining ingredients.
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Form small dumplings with your hands, using about 2 teaspoonfulls
mixture per dumpling. Tightly pack the mixture so it won't break up
in the water. Place dumplings on a floured surface, making sure
they don't touch each other.
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Heat a large pot of well-salted water to a boil over high heat; add
the dumplings in batches, making sure not to crowd them. After
they float to the surface, cook 2-4 minutes. Lift them out with a
slotted spoon; transfer to a warm serving dish coated with a little
olive oil to prevent sticking.
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Meanwhile, for the sauce, melt the butter and add the sage leaves
in a large skillet. Toss the cooked dumplings with the butter sauce.
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Originally Submitted
3/5/2014
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