This Spinach & Ricotta Dumplings Recipe Is One Italian Recipe You Have Got to Try by Donna John

Vegetarian Dinner Pasta
5 months ago
This Spinach & Ricotta Dumplings Recipe Is One Italian Recipe You Have Got to Try

Spinach and ricotta dumplings are easy enough for a weeknight meal, but impressive enough for your next dinner party. All you need is a salad and dinner is done.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry or 2 bunches fresh, cooked, squeezed dry and chopped
  • 1 cup ricotta
  • 2 large eggs
  • 1/2 cup plus 2 tablespoons flour
  • 1 1/4 cups freshly grated Parmesan cheese, divided
  • 2 tablespoons butter
  • 2 cups milk

Here's how to make them:

  1. Combine the spinach, ricotta, eggs, salt, pepper, 1/2 cup flour and 1/2 cup Parmesan. Season with salt and pepper, to taste. Mix well. Flour your hands and shape into 2-inch by 1-inch ovals.
  2. Bring a pot of water to a boil. Cook dumplings in two batches until they float. Drain on paper towels.
  3. Melt the butter in a saucepan. Add 2 tablespoons flour and cook 1 minute. Gradually add milk, stirring, and cook until thick and bubbly. Remove from heat and add 1/2 cup Parmesan.
  4. Place dumplings in single layer in a baking dish. Spoon sauce over the top and sprinkle with remaining 1/4 cup Parmesan. Bake in a preheated 350-degree F oven for 15 to 20 minutes. 

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Elisa A. Schmitz 30Seconds
These look amazing, Donna John! I want to make them for my dad's birthday party this weekend, thank you! (And HAPPY BIRTHDAY in advance to YOU!!) xoxo
Donna John
Thank you, Elisa All 30SecondMom! Hope your dad likes them and has a very happy birthday! They are really good -- and so easy to make. Great combination! :-)
bepositive
Such deliciousness. 😍
Heather Holter
What would you serve this with to make it more filling as a meal? I really don't know what would go with it. Ideas?
Donna John
When I make it I serve it with a salad and a vegetable. Heather Holter

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