Spinach Dumplings

Directions

1. 1
   Blanch the spinach briefly in fiercely boiling water, drain, and refresh in icecold water.
2. 2
   Squeeze in a kitchen towel until as dry as possible.
3. 3
   In a food processor, puree together the spinach, ricotta, egg yolks, 3 oz Parmesan, and seasoning.
4. 4
   Spread out in a shallow tray, cover with plastic wrap, and allow to firm up in the fridge for a minimum of 3 hours.
5. 5
   Using two teaspoons, form the mixture into little balls and roll immediately in the flour.
6. 6
   In a large pan, bring at least 3 1/2 pints lightly salted water to the boil, and at a gentle simmer poach the dumplings, five or six at a time, and remove with a slotted spoon after about 5 minutes when slightly swollen.
7. 7
   Transfer to a hot serving dish, cover, and keep warm.
8. 8
   Melt the butter until nut brown, throw in the sage leaves, turn until evenly coated and slightly crisp, and spoon over the dumplings together with the butter.
9. 9
   Sprinkle with the remaining Parmesan and serve with lemon wedges.