Best 2 Spinach And Ricotta Dumplings Recipes

Spinach and ricotta dumplings are a classic Italian dish that can be enjoyed as an appetizer, main course, or side dish. Also known as spinaci e ricotta gnudi, these dumplings are made with a mixture of spinach, ricotta cheese, eggs, and flour. They are typically cooked in a simple tomato sauce or broth, and can be served with additional toppings such as grated Parmesan cheese or fresh herbs.

Let's cook with our recipes!

SPINACH AND RICOTTA DUMPLINGS

Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Steps:

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
Spread some flour on a plate. Scoop out heaping tablespoonfuls 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, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

SPINACH AND RICOTTA DUMPLINGS

Spinach and Ricotta Dumplings image

Oh.....help me. This recipe is SO incredibly delectable.......... .......delicious....... .......yummy....... ......satisfying....... .........oooohy......yummy (wait, I said that). I saw this recipe in a Food Network Magazine and thought how great it would be, because I could use Ina's Ricotta recipe (listed here.....) and my...

Provided by cassie thornburg

Categories Other Main Dishes

Time 35m

Number Of Ingredients 11

Ingredients

kosher salt
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c whole milk ricotta
1 c grated parmesan cheese
6 Tbsp all-purpose flour, plus more for rolling
2 large eggs
freshly ground pepepr
pinch of freshly grated nutmeg
2 c prepared marinara sauce
2 Tbsp butter, unsalted, cut into pieces
crusty bread for serving

Steps:

1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
2. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
4. 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, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water.
Ricotta cheese should be well-drained to prevent the dumplings from becoming too wet.
Grate the Parmesan cheese finely so that it melts evenly into the dumplings.
Use a light hand when mixing the ingredients together. Over-mixing will make the dumplings tough.
Bring the water to a gentle simmer before adding the dumplings. A rolling boil will cause the dumplings to break apart.
Cook the dumplings until they float to the top of the water, about 3-4 minutes. Do not overcook, or they will become tough.
Serve the dumplings immediately with your favorite sauce.

Conclusion:

Spinach and ricotta dumplings are a delicious and easy-to-make dish that can be enjoyed as a main course or a side dish. They are perfect for a quick and easy weeknight meal or a special occasion dinner. With a few simple tips, you can make perfect spinach and ricotta dumplings every time.