Spinach and Ricotta Dumplings

When I first saw this recipe I just knew it was going to be good.  These over zoodles topped with an Italian sausage marinara sauce was the perfect dinner. 

Recipe adapted from Food Network

Ingredients:

1 10 ounce package frozen spinach (thawed with excess liquid squeezed out)

1 pound part skim ricotta cheese

¾ cup shredded parmesan cheese

6 tablespoons all purpose flour plus more for dusting

2 large eggs

Marinara sauce

Serve over zoodles (zucchini noodles) or pasta

Dash of salt, pepper, nutmeg

Directions:

1. Prepare a large pot of water to boil.
2. Squeeze excess liquid out of spinach.
3. Add spinach to a large bowl and use a fork to break up. Add the ricotta, parmesan, flour, eggs, and a dash of salt, pepper, and nutmeg.  Mix with a fork to combine.
4. Sprinkle flour on a baking sheet.
5. Use a cookie scooper to form loose balls.  Roll the balls in the flour.
6. Set in the refrigerator until water is boiling.
7. Place marinara sauce in a medium saucepan to warm up.
8. Cook pasta according to package directions or zoodles. 
9. For zoodles- I use my spiralizer to make noodles from 2 zucchini.  Place zoodles in air fryer.  Spray with olive oil and sprinkle with Italian seasoning.  Cook at 350 for 8 minutes.
10. Gently place dumplings in the water.
11. Let boil for 5 minutes until dumplings begin to float. Remove the dumplings with a slotted spoon.
12. Serve dumplings over zoodles or pasta and top with marinara sauce and grated parmesan cheese.