Cheese dumplings in tomato sauce

Ingredients:

• 1 package 300g frozen chopped spinach, thawed and squeezed out
• 1.5 cups whole milk ricotta
• 1 tbsp. grated parmesan
• 6 tbsp flour + extra for work
• 2 large eggs
• A pinch of ground nutmeg
• 2 cups prepared marinara sauce
• 2 tbsp (30 g) butter, cut into pieces
• Crustless bread, for serving

Preparation:

1. In a large, wide saucepan, fill with water, add salt, and bring to a boil. Place the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup Parmesan, flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Mix with a fork until a slightly sticky mixture forms.
2. Sprinkle a little flour on a plate and spread it out. Scoop the spinach-ricotta mixture with a tablespoon and, using floured hands, roll it into about 24 loose balls. Gently roll the balls in the flour.
3. In a large skillet, bring to a simmer over medium heat. marinara sauce until boiling. Stir in the butter.
4. Meanwhile, carefully place the balls in boiling water and cook until they float to the surface and are firm, about 5 minutes. Remove the balls with a slotted spoon, draining the water, and transfer them to the sauce. Gently toss to coat, then divide among plates and sprinkle with the remaining 1/4 cup Parmesan. Serve with bread.