• 1 lb (450 g) spinach
• 8 ozs (225 g) ricotta cheese
• Salt and pepper
• A litle grated nutmeg if liked
• 4 egg yolks
• 8 tablespoons grated parmesan cheese
• Flour for coating
• 4 ozs (112 g) butter

Method:

1. Wash the spinach and finely chop the leaves, discard the stalks.
2. Cook the spinach without any added water until just tender, drain well and put through a blender or push through a sieve.
3. Mix together the spinach, ricotta cheese, salt and pepper and nutmeg if used. Add the egg yolks and half the parmesan cheese and stir.
4. Drop spoonfuls of the mixture into a little flour spread over greaseproof paper. Shape into small balls.
5. Bring a large saucepan of salted water to the boil, add the dumplings and cover.
6. Simmer for around 5 minutes and them remove the dumplings with a slotted spoon onto hot serving plates.
7. Melt the butter and pour over the dumplings with the remaining parmesan cheese and serve.