Spinach And Ricotta Dumplings Recipe

Name: Spinach And Ricotta Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: kosher salt; 10 ounces frozen chopped spinach thawed and squeezed dry; 1 1/2 cups whole milk ricotta cheese; 1 cup grated Parmesan cheese; 6 tablespoons all-purpose flour ; plus more for rolling; 2 large eggs; freshly ground pepper; grated nutmeg Pinch freshly; 2 cups marinara sauce prepared; 2 tablespoons unsalted butter cut into pieces; crusty bread for serving

Servings: persons

kosher salt
10 ounces frozen chopped spinach thawed and squeezed dry
1 1/2 cups whole milk ricotta cheese
1 cup grated Parmesan cheese
6 tablespoons all-purpose flour ; plus more for rolling
2 large eggs
freshly ground pepper
grated nutmeg Pinch freshly
2 cups marinara sauce prepared
2 tablespoons unsalted butter cut into pieces
crusty bread for serving

1
Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parm, flour, eggs, 3/4 tsp salt, 1/4 tsp pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
2
Spread some flour on a plate. Scoop out heaping tbsp of spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
3
Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
4
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.

384

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: kosher salt, 10 ounces frozen chopped spinach thawed and squeezed dry, 1 1/2 cups whole milk ricotta cheese, 1 cup grated Parmesan cheese, and more.

Yes, Spinach And Ricotta 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!

Spinach And Ricotta Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions