Spinach and Ricotta Dumplings
2 bunches spinach
8 ounces ricotta cheese
1/4 tsp ground black pepper
1 cup freshly grated parmesan cheese
1/2 cup plus 2 tbsp all purpose flour
2 tbsp margarine
2 cups milk
In 5 quart Dutch oven, cook spinach with water clinging to leaves over high heat, stirring, until wilted. Drain. Squeeze dry; coarsely chop. Prepare dumplings: in large bowl, mix spinach, ricotta, eggs, pepper, 1/2 cup parmesan, and 1/2 cup flour. With floured hands, shape spinach mixture into ovals.
meanwhile, fill 5 quart saucepot half-full with water. Heat to boiling over high heat. REduce heat to medium. Add dumplings, half at a time.
Cook dumplings in simmering water, gently stirring occasionally, 3 to 5 minutes, until they float to the top. With slotted spoon, transfer dumplings to paper towels to drain. Preheat oven to 350 F.
In 2 quart saucepan, melt margarine over medium heat. Stir in reaining 2 tbsp flour; cook 1 minute. Gradually whisk in milk and cook, whisking constantly, until sauce thickens slightly and boils. Remove saucepan from heat; stir in 1/4 cup parmesan. Place dumpings in single layer in shallow 2 quart casserole; spoon sauce over. Sprinkle remaining 1/4 cup parmesan over top. Bake 15 to 20 minutes, until sauce is hot and bubbly.