Go Back
Print

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

Ingredients

  • 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

Instructions

  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.