Spinach Ricotta Dumplings
Delight your taste buds with these tender and flavorful Spinach Ricotta Dumplings, a deceptively simple yet elegant dish perfect for weeknight dinners or special occasions. Combining fresh spinach, creamy ricotta, and a touch of Parmesan cheese, these dumplings are rolled into soft, pillowy bites and gently boiled to perfection. Tossed in a nutty browned butter sauce infused with aromatic sage, every bite is a comforting blend of earthy and savory flavors. With just 20 minutes of prep time, this recipe is as quick as it is delicious, making it an ideal option for busy evenings. Serve topped with a sprinkle of Parmesan for an irresistible finish that will have everyone reaching for seconds. Perfect as a main course or side dish, these homemade dumplings bring the warmth and charm of Italian-inspired cooking to your table.
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Recipe Information
Ingredients
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 2 large Eggs
- 100 grams All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 50 grams Unsalted butter
- 6 pieces Fresh sage leaves
- 30 grams Grated Parmesan cheese (for serving)
Instructions
Bring a large pot of salted water to a boil. Prepare a bowl of ice water.
Wash the spinach thoroughly and remove any tough stems. Blanch the spinach in boiling water for 30 seconds, then transfer it to the ice water to stop the cooking process.
Drain the spinach well and squeeze out as much excess water as possible using your hands or a clean kitchen towel. Finely chop the drained spinach.
In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, eggs, all-purpose flour, salt, black pepper, and nutmeg. Mix until a sticky dough forms.
On a lightly floured surface, divide the dough into 4 portions. Roll each portion into a long log about 2 cm in diameter. Cut the logs into 2.5 cm pieces to form the dumplings.
Bring another pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water and cook for 2-3 minutes or until they float to the surface.
Using a slotted spoon, transfer the cooked dumplings to a plate lined with a paper towel to drain excess water.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 1-2 minutes, until the butter is slightly browned and aromatic.
Add the cooked dumplings to the skillet with the browned butter and sage. Gently toss the dumplings to coat them in the butter sauce.
Serve the dumplings immediately, topped with extra grated Parmesan cheese.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 4298 mg | 187% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 1.2 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 2295 mg | 177% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 588 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
