At Trattoria Antico Falcone in Rome, palline al verde—which translates as “green balls”—were small dumpling-like orbs of ricotta, Parmesan and an abundance of spinach. Since the only binder was egg, their texture was delicate and creamy, and their flavor was fresh and light, complemented by a simple tangy-sweet tomato sauce. A dredging of flour just before the palline were cooked created a barely-there coating that helped hold the dumplings together as they simmered and gave the sauce a surface to cling to. When re-creating the dish, we found it necessary to also add a little flour to the dumpling mixture to accommodate the quality of the ricotta sold in U.S. supermarkets. Store-bought frozen spinach, squeezed dry to remove excess moisture, offers convenience without sacrificing flavor or texture. Antico Falcone offers palline al verde as a first course, but with crusty bread and a leafy salad alongside, we think it makes an excellent light main.