Spinach & Ricotta Dumplings Recipe With Alfredo Sauce (7 Ingredients, 31 Grams of Protein) by Donna John
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One of the first recipes I cooked when I was "adulting" was this spinach and ricotta dumplings recipe. Some people call the tender Italian dumplings gnudi, but to me they'll always be dumplings. These spinach and ricotta dumplings with alfredo sauce are easy enough for a weeknight meal, but impressive enough for your next dinner party.
Back in the day, it didn't even occur to me that this was a high-protein recipe. To me, it was just a simple recipe that looked impressive and tasted delicious. (Check out the health benefits of protein.) Plus, these easy Italian dumplings are high in fiber, too. (Check out the health benefits of fiber.) Who knew?
You only need seven simple ingredients to make these ricotta and spinach dumplings. Here is your short shopping list: frozen or fresh spinach (check out the health benefits of spinach), ricotta, eggs, flour (all-purpose or gluten-free), Parmesan cheese, butter and milk.
With the high-protein craze, so many are using cottage cheese in recipes, but don't forget about ricotta. One cup of whole-milk ricotta cheese 20 grams of protein and 578 milligrams of calcium. Now that's impressive!
Serve these Italian spinach dumplings with alfredo sauce for dinner. Add whatever side dishes you like and dinner is done! We like a fresh garden salad.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 20 ounces (2 packages) 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 or gluten-free flour
- 1 1/4 cups freshly grated Parmesan cheese (divided)
- 2 tablespoons butter
- 2 cups milk
Here's how to make it:
- 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.
- Bring a pot of water to a boil. Cook dumplings in two batches until they float. Drain on paper towels.
- 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.
- 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. Store any leftover dumplings in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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