Ricotta-Spinach Dumplings Recipe

Name: Ricotta-Spinach Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) package frozen spinach, thawed; 1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided; 1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg; 2.25 ounces Parmesan cheese, shredded; 2 large egg yolks; 1 large egg; 1 1/2 cups lower-sodium marinara sauce

Servings: persons

1
Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry.
2
Weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined.
3
Sprinkle 1/4 cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each into a ball; gently roll on pan to lightly coat with flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)
4
Place marinara in a large skillet over medium heat; cover and keep warm.
5
Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.
6
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377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (10-ounce) package frozen spinach, thawed, 1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided, 1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O), 1/4 teaspoon salt, and more.

Yes, Ricotta-Spinach Dumplings falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta-Spinach Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions