- 5 ounces frozen spinach (thawed/squeezed dry/chopped) 2 eggs (beaten) 1/2 C Parmesan cheese (divided) 1/2 C ricotta 3/4 C flour (+ additional seasoning) 2 C Chicken Stock. 1 T butter Combine spinach, eggs, ricotta and 1/4 C Parmesan in a large bowl. With wet hands, form 1 T of the mixture into a ball or an oval. Repeat with remaining mixture. Lightly coat each with flour (+) and place on pan or tray – makes 14-20 dumplings. Bring stock & butter to a simmer (keep warm). In a large stockpot filled with an inch or two of water (so that the water is shallow), bring water to a simmer. Add dumplings carefully & simmer until they float (may want to divide into 2 batches, so they are not too crowded) about 3 or 4 minutes. Gently remove from water & serve in the stock/butter topped w parm.