Spinach and Ricotta Dumplings

Different, fun, and yummy.
Servings 4


  • 1 pkg (10 oz) frozen chopped spinach thawed and squeeze dried
  • 1-1/2 cups whole-milk ricotta cheese
  • 1 cup grated Parmesan cheese
  • 6 Tbsp GF flour plus more for rolling
  • 2 eggs
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • pinch ground nutmeg
  • 2 cups marinara sauce
  • 2 Tbsp butter cold, cut into 1/2 inch pieces


  • Bring a large wide pot of salted water to simmer on the stove.
  • Put the squeezed out spinach in a mixing bowl and separate it with your hands. Add the ricotta, ¾ cup Parmesan, flour, eggs, salt, pepper, and nutmeg. Mix with fork to form slightly sticky dough.
  • Spread some flour on a plate. Scoop out heaping tablespoons of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
  • Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
  • Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes.
  • Remove the dumplings with a slotted spoon, letting the water drain off and add to the sauce. Gently toss to coat.
  • Transfer to plates or bowls and sprinkle with the remaining ¼ cup Parmesan. Can serve with crusty bread.