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
Scale
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.
