Spinach and Ricotta Dumplings

I got this one off of FoodNetwork.com and it was delish!  Can feel heavy with the marinara sauce but soooo yummy!  I picked up a fresh baked loaf of bread at Haggen's and served it along side as a great way to scoop out the extra sauce. 

Spinach and Ricotta Dumplings

Ingredients

·         Kosher salt

·         1 10-ounce package frozen chopped spinach, thawed and squeezed dry

·         1 1/2 cups whole-milk ricotta cheese

·         1 cup grated parmesan cheese

·         6 tablespoons all-purpose flour, plus more for rolling

·         2 large eggs

·         Freshly ground pepper

·         Pinch of freshly grated nutmeg

·         2 cups prepared marinara sauce

·         2 tablespoons unsalted butter, cut into pieces

·         Crusty bread, for serving

Directions

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.