Review of last recipe - When I first typed out the recipe, I had the feeling that it was going to be alot of work for nothing, and I thought about just tossing it, but I did the work. I had a problem rolling the roulade. I ended up having to fold it in half; it became a big mess. It did taste good, but it was way too much effort for a messy end result.

TODAY'S RECIPE - SPINACH AND RICOTTA DUMPLINGS WITH BASIL BUTTER

1 container (15 oz) part skim ricotta cheese
2 pkg (10 oz each) frozen chopped spinach, cooked and squeezed very dry
2 eggs, slightly beaten
1 tsp salt
1/2 tsp nutmeg, or more to taste
3/4 cup grated parmesan cheese, divided
about 1/2 cup flour
water
6 tbsp butter
2 tbsp minced fresh or 2 tsp dried basil

Drain ricotta in very fine mesh or a cheesecloth lined sieve until liquid is removed. In large bowl, mix well the ricotta, spinach, eggs, salt, nutmeg and 1/2 cup parmesan. Gradually add only as much flour as mixture will absorb (depends on the dryness of the spinach), and mix thoroughly. Chill 1/2 hour.

Bring large pot of water to boil. Meanwhile lightly flour a board or piece of foil. Shape tablespoons of the spinach mixture in balls the size of a large walnut (can be made ahead, up to this point). Roll lightly in flour to coat.

With a slotted spoon, add a few gnocchi at a time to the large pot of vigorously boiling water. Cook 1-2 minutes or until they float. Remove with slotted spoon to shallow pan suitable for broiling and large enough to hold gnocchi in a single layer. When all the gnocchi are in the dish, melt butter with basil in small saucepan. pour evenly over gnocchi and sprinkle with the remaining 1/4 cup parmesan. Broil 4-5 minutes or until golden brown. Serve immediately.

Makes 4 servings.

Per serving: 507 calories, 28 g protein, 23 g carbs, 35 g fat, 233 mg cholesterol, 1110 mg sodium