Spinach Dumplings

The time constraints were on me today. Would I have enough time to go to the gym, make a recipe to post and make it the finish with "The Bachelor"?

Well, I didn't make it to the gym but I did do a little yoga/pilates at home and I made this next dish, Spinach Dumplings. I made a mistake with the measurement of the main ingredient, spinach and learned a few things I will do differently next. Yes, there will be a next time.

Here's what you need to pull out of your cabinet or frig:

This is what the original recipe called for-

1 package of frozen spinach, thaw it. Make sure it's 16oz...I only used 10 oz.
1 cup of ricotta cheese
2 eggs, and 2 egg yolks- these are important binders
1 1/4 cups all purpose flour
1 1/4 cups parmesan cheese

water to boil in a pot

Now, I added-

a pinch of salt
a few cranks of black pepper
about a tablespoon of dried italian seasoning

What I would add in the future-

finely chopped onion
finely chopped carrots
more italian seasoning

Here's what you do:

Squeeze excess moisture from the spinach. Add ricotta, 1 cp parmesan cheese, 1 cp flour, eggs and the yolks, stir well. Add the seasonings here too. Shape the mixture into balls and roll in the extra flour until just covered. Bring water in a small pot to a rolling boil. Drop the dumplings gently into the water one or two at a time. Cook about 1 minute or until the dumplings begin to float. *I have NEVER made dumplings of any kind and was nervous but it's so easy. Remove dumpling from water with a slotted spoon to drain water. Place in a lightly butter dish, sprinkle with remain parmesan and Bake @ 350 for 20 minutes.

I'm still trying to choose what I would serve these with. They turned out smooth with a decent flavor. And as I come to the end of this post....who with Jake choose? Vienna OR Tenley?????