Ricotta Spinach Dumplings are Packed with Savory Flavor

December 26, 2018

Ricotta Spinach Dumplings

Gnocchi Verde, AKA Ricotta Spinach Dumplings, are packed with cheesy goodness. They can be made ahead, too!

Total Time 50 minutes
Servings 6 servings
Author Judit Lipoczi


  • 1 pkg frozen spinach thawed
  • 1.5 oz all-purpose flour divided
  • 1 1/2 cup part-skim ricotta cheese such as Calabro or Polly-O
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg
  • 2.25 oz Parmesan cheese shredded
  • 2 large egg yolks
  • 1 large egg
  • 1 1/2 cups lower-sodium marinara sauce


  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 a 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 the 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 the from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.


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