Ricotta Spinach Dumplings
Gnocchi Verde, AKA Ricotta Spinach Dumplings, are packed with cheesy goodness. They can be made ahead, too!
- 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
Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry.
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.
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.)
Place marinara in a large skillet over medium heat; cover and keep warm.
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.