These delicious dumplings are filled with creamy ricotta and fresh spinach, making for a light and satisfying meal.
Ingredients
- 1 pound fresh spinach
- 1 container (15 oz) ricotta cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ¼ cup all-purpose flour, plus extra for dusting
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Pinch of nutmeg (optional)
- Your favorite marinara sauce, for serving
Instructions
- Prepare the spinach: Wash the spinach thoroughly and remove any tough stems. In a large pot, bring a pot of salted water to a boil. Add the spinach and cook for just 1-2 minutes, until wilted. Drain the spinach well and transfer it to a colander. Once cool enough to handle, squeeze out any excess moisture with your hands. Roughly chop the spinach.
- Make the dumpling filling: In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, flour, olive oil, garlic, salt, pepper, and nutmeg (if using). Add the chopped spinach and mix well to combine. The mixture should be slightly sticky but still hold its shape. Add a little extra flour, 1 tablespoon at a time, if the mixture feels too wet.
- Shape the dumplings: Lightly flour a work surface. Portion the dough into roughly 1 tablespoon-sized balls. Gently roll each ball between your palms to form a smooth dumpling. You can leave them slightly round or flatten them a bit into a disc shape.
- Cook the dumplings: Bring a large pot of salted water to a simmer. Carefully add the dumplings to the simmering water and cook for 3-4 minutes, or until they float to the surface. Remove the dumplings with a slotted spoon and drain any excess water.
- Serve: Serve the dumplings immediately with your favorite marinara sauce. You can also garnish them with grated Parmesan cheese, fresh herbs, or a drizzle of olive oil.
