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.
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SPINACH AND RICOTTA DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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
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
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.
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