If you’re craving a comforting dish that feels both indulgent and wholesome, the Spinach & Ricotta Dumplings with Marinara Sauce Recipe is exactly what you need. These tender dumplings pack a creamy, cheesy center with the vibrant earthiness of spinach, all perfectly paired with a rich, tangy marinara sauce. It’s a dish that’s as satisfying to make as it is to eat, bringing a little Italian magic into your kitchen with every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making these dumplings shine. Each element plays a crucial role—from the creamy ricotta that gives the dumplings their luxurious texture, to the spinach which adds a beautiful green color and a fresh taste, plus the Parmesan that brings a salty depth. Even a pinch of nutmeg can subtly lift the flavors in a delightful way.
- Ricotta cheese (1 cup): Choose full-fat ricotta for the creamiest, richest dumplings.
- Cooked, squeezed-dry spinach (1 cup): Fresh or frozen works—just be sure to remove excess moisture to avoid soggy dumplings.
- Grated Parmesan (½ cup): Adds a sharp, nutty flavor that complements the ricotta beautifully.
- Egg (1): Acts as a binder to hold the dumplings together while cooking.
- Flour (½ cup, plus more for dusting): Gives structure to the dumplings so they hold their shape when boiled.
- Salt and pepper: Essential seasonings that balance the flavors.
- Pinch of nutmeg (optional): Adds warmth and depth—just a little goes a long way.
- Marinara sauce (2 cups, warmed): The perfect tangy, tomatoey partner for these dumplings.
- Fresh basil or extra Parmesan (for garnish): Brighten and finish your dish with these fresh toppings.
How to Make Spinach & Ricotta Dumplings with Marinara Sauce Recipe
Step 1: Mix the Filling
Start by combining ricotta cheese, cooked and squeezed spinach, grated Parmesan, egg, flour, salt, pepper, and a pinch of nutmeg in a large bowl. Stir everything together until the mixture forms a cohesive, slightly sticky dough. This is the heart of the dumplings, and getting it just right will make all the difference in their texture and flavor.
Step 2: Shape the Dumplings
Flour your hands lightly and scoop out tablespoon-sized portions of the mixture. Roll each portion gently into small, bite-sized dumplings. The flour helps prevent sticking while shaping and ensures a delicate outer layer once cooked. Taking your time here ensures uniform dumplings that will cook evenly.
Step 3: Cook the Dumplings
Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the water in batches to avoid overcrowding. They will cook quickly, about 3 to 4 minutes, and are ready as soon as they float to the surface. Use a slotted spoon to gently transfer them out, making sure they stay intact and tender.
Step 4: Serve with Marinara Sauce
Warm your marinara sauce while the dumplings cook. Plate the dumplings and generously spoon warm marinara over them, then garnish with fresh basil leaves or a sprinkle of Parmesan. This final touch not only enhances the flavor but also adds a wonderful aroma and visual appeal to your dish.
How to Serve Spinach & Ricotta Dumplings with Marinara Sauce Recipe
Garnishes
Fresh basil leaves bring a burst of herbal freshness that pairs beautifully with the creamy dumplings and tangy sauce. A generous grating of Parmesan adds sharp, salty notes to every bite. You can even drizzle a little good-quality extra virgin olive oil for a silky finish.
Side Dishes
Consider serving these dumplings alongside a crisp green salad with a lemon vinaigrette to add brightness and crunch. Garlic bread or a rustic crusty loaf is also fantastic for soaking up every delicious drop of marinara sauce.
Creative Ways to Present
For a fun twist, serve the dumplings as an appetizer on skewers drizzled with sauce. Or layer them in a shallow baking dish with extra sauce and bake briefly until bubbly for a charming, cozy casserole-style dish.
Make Ahead and Storage
Storing Leftovers
Place any leftover spinach and ricotta dumplings in an airtight container and refrigerate for up to 3 days. Store marinara sauce separately to keep the dumplings from becoming soggy.
Freezing
You can freeze uncooked dumplings by arranging them on a baking sheet lined with parchment paper, freezing until solid, and then transferring to a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to cook, drop them directly into simmering water without thawing.
Reheating
Reheat cooked dumplings gently in a warm marinara sauce over low heat to keep them tender and flavorful. Avoid microwaving as it can dry them out—stovetop reheating preserves the texture much better.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works beautifully as long as you cook it down and squeeze out all excess moisture before mixing it into your dumpling batter. This keeps the texture just right and prevents the dumplings from being too wet.
What can I use instead of ricotta?
If ricotta isn’t your thing, you can try using cottage cheese blended until smooth or even cream cheese for a more decadent, richer flavor. Keep in mind that texture and moisture content will vary, so you may need to adjust the flour accordingly.
Is the nutmeg necessary?
Nutmeg is optional but highly recommended. Just a pinch adds a warm, subtle depth that enhances the cheese and spinach flavors without overpowering them. If you’re skipping it, simply add a little extra black pepper for seasoning.
How do I know when the dumplings are fully cooked?
They are done once they float to the surface, which generally takes about 3 to 4 minutes in simmering water. Floating means they are cooked through and delightfully light in texture.
Can I bake these dumplings instead of boiling?
While boiling is traditional and gives the best texture, you could try baking them in a marinara sauce at 375°F (190°C) for about 20 minutes. The outcome will be different—more like a soft dumpling casserole—but still delicious!
Final Thoughts
This Spinach & Ricotta Dumplings with Marinara Sauce Recipe is one of those dishes that feels like a warm hug on a plate. With just a handful of simple ingredients and straightforward steps, you create something truly special that can be enjoyed any night of the week. I hope you love making (and eating) these as much as I do—give this recipe a try and let it become a new favorite in your kitchen!
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Spinach & Ricotta Dumplings with Marinara Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
These Spinach & Ricotta Dumplings are delicate, tender morsels made from creamy ricotta, nutrient-packed spinach, and Parmesan cheese, gently cooked in simmering water and served with a flavorful marinara sauce. Perfect as a light meal or appetizer, they bring together fresh Italian flavors with an easy-to-make recipe that cooks in under 30 minutes.
Ingredients
Filling and Dumplings
- 1 cup ricotta cheese
- 1 cup cooked, squeezed-dry spinach (fresh or frozen)
- ½ cup grated Parmesan cheese
- 1 egg
- ½ cup all-purpose flour (plus more for dusting)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Sauce and Garnish
- 2 cups marinara sauce, warmed
- Fresh basil leaves or additional grated Parmesan, for garnish
Instructions
- Prepare the filling: In a mixing bowl, thoroughly combine the ricotta cheese, cooked and well-drained spinach, grated Parmesan, egg, flour, salt, pepper, and nutmeg if using. Mix until the ingredients form a cohesive dough-like consistency suitable for shaping.
- Form the dumplings: Lightly flour your hands and shape the mixture into small dumplings approximately one tablespoon each. Ensure they are compact enough to hold their shape during cooking.
- Cook the dumplings: Bring a large pot of salted water to a gentle simmer. Carefully drop the dumplings into the water in batches, cooking them for 3 to 4 minutes or until they rise to the surface, indicating they are cooked through. Use a slotted spoon to remove them from the water.
- Serve: Plate the cooked dumplings and spoon warm marinara sauce over them. Garnish with fresh basil leaves or extra Parmesan cheese if desired for added flavor and presentation.
Notes
- Make sure the spinach is well-drained to prevent the mixture from becoming too wet.
- Use fresh or frozen spinach, but if using frozen, thaw and squeeze out all excess moisture.
- Adjust seasoning with salt and pepper according to taste before shaping dumplings.
- Dumplings can be gently reheated in sauce if made ahead of time.
- If the mixture feels too sticky, add a little more flour, one tablespoon at a time, until it is manageable for shaping.
