ricotta herb dumplings

Ricotta Herb Dumplings
serves 4

1 package frozen spinach
6 tbsp flour
1/3 cup chopped parsley
1 lb ricotta cheese
3 eggs
2 oz Parmesan
2 tbsp semolina
salt and pepper

Sauce:
1/2 cup butter
3 chopped garlic cloves
1/3 cup vodka

Thaw out spinach by pouring hot water over it. Drain very well, squeezing it to maximize how much moisture you remove. Process spinach to a pulp, then add in the other ingredients gradually, or by hand.
Drop teaspoonfuls of the mixture into boiling water. If it falls apart very easily, add more flour to thicken it. Boil the pieces until they float, about 3 minutes. Pat dry with paper towel. Keep warm in the oven.
For the sauce: melt the butter, then add in the garlic and simmer for 2 or so minutes. Add the vodka, and bring to simmering. Serve the dumplings with the sauce.
For a bit of colour, cut sundried tomatoes or peppers into strips and use as decoration.
Stolen, "Ricotta & Herb Dumplings with Vodka and Cèpe Butter Sauce", from Celia Brooks Brown's "Party Food for Vegetarians".

I also served some of the cookies from earlier with chocolate cherry ice cream, strawberries, and a simple chocolate sauce (melted chocolate, butter, and Cointreau).