Spinach Ricotta Dumplings

"An unsual side dish that will have your guests asking for the recipe! Very easy to make!"
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  • In a skillet, saute onion in butter till tender.
  • Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
  • Stir in ricotta; cook and stir for 3 minutes.
  • Transfer to a large bowl.
  • Add 3/4 cup of flour, Parmesan cheese and garlic salt.
  • Cool for 5 minutes.
  • Stir in eggs; mix well.
  • Place remaining flour in a bowl.
  • Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
  • In a large saucepan; bring water and bouillion to a boil-reduce heat.
  • Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
  • Remove from the liquid with a slotted spoon; keep warm.
  • Drizzle with butter and sprinkle with Parmesan cheese.

Questions & Replies

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  1. mountainview0519
    can these be frozen (uncooked) for use later?


  1. georgie
    i made these for my hub and he gobbled them up! my (his) only suggestion would be to use a different sauce -- maybe sun dried tomato or something with a bit of texture (toasted pine nuts?) as the dumplings themselves are quite silky.
  2. Sweet PQ?
    When I made these, I only had 1 pkg frozen spinach & some fresh. All in all, it was probably half the amount of spinach called for. I added a pinch of nutmeg (like the flavour). After they were done simmering, I put them in a baking dish with 1/2 cup melted butter, tossed the dumplings, sprinkled with more parmesan and baked @ 350*,covered for 5 minutes, and uncovered & baked 5 minutes more. Very good (especially with Classico sauce)
  3. MrsEl
    These are different and delicious. I did take the first reviewer's recommendation and served these with homemade, chunky marinara (with carrots, onions and celery). In addition, I'm going to serve this with vermicelli, parmesan, oil and parsley in the future. Thanks for a great recipe to get in some spinach!


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