<http://schema.org/recipeInstructions>
" If using fresh spinach, remove tough stems, wash spinach well. In 5-quart Dutch oven, cook spinach with water clinging to leaves over high heat, stirring, just until wilted. Drain. Squeeze dry, coarsely chop. Prepare dumplings: In large bowl, mix spinach, ricotta, eggs, salt, pepper, 1/2 cup Parmesan, and 1/2 cup flour. With floured hands, shape spinach mixture into 2-inch by 1-inch ovals. Meanwhile, fill 5-quart saucepot halfway with water. Heat to boiling over high heat. Reduce heat to medium. Add dumplings, half at a time. Cook dumplings in simmering water, gently stirring occasionally, 3 to 5 minutes, until they float to the top. With slotted spoon, transfer dumplings to paper towels to drain. Preheat oven to 350 degrees F. Prepare white sauce: In 2-quart saucepan, melt margarine over medium heat. Stir in remaining 2 tablespoons flour, cook 1 minute. Gradually whisk in milk and cook, whisking constantly, until sauce boils and thickens slightly. Remove saucepan from heat, stir in 1/4 cup Parmesan. Place dumplings in single layer in shallow 2-quart casserole, spoon sauce on top. Sprinkle remaining 1/4 cup Parmesan over top. Bake 15 to 20 minutes, until sauce is hot and bubbly."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5880/spinach-ricotta-dumplings-2331/>