Bring a large, wide pot of salted water to a simmer (ALMOST TO A BOIL--otherwise it will not be hot enough). Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour. (Make walnut-sized balls - you don't want them to be too big or they will fall apart)

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Original recipe Per serving: Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g

*I did not eat this with bread, of course...

**Instead of regular flour, which I'm allergic to, I used a combination of almond flour, brown rice flour, soy flour, and flax seed flour. This makes it low carb and gluten free.

***If you are trying to low carb, I would not use all that marinara sauce.