These spinach and ricotta dumplings are super easy to make, and can be served either as an elegant vegetarian dish for guests, or as a hearty weeknight dinner!
It’s not often I share a super elegant dish like these spinach and ricotta dumplings, and you could be forgiven for thinking they’re only suitable for fancy dinner parties with guests who you want to impress.
But before you click away, thinking you’re nowhere near posh enough for a recipe like this, let me reassure you – these dumplings are super easy to make, and if you don’t want to plate them up beautifully, they’re just as good eaten from a bowl in front of the telly (which, if I’m honest, is how I eat 90% of my meals).
These spinach and ricotta dumplings are lighter than a lot of the dumplings I’ve made previously – the recipe is based around the ricotta cheese, so they’re nice and fluffy. I love a bit of stodge as much as the next person (or probably a bit more?), but it’s nice to make something a bit more delicate sometimes too.
Plus, they’re really easy to make!
SPINACH AND RICOTTA DUMPLINGS
To make the dumpling mixture, just mix plenty of fresh spinach together with a tub of ricotta cheese, a couple of eggs, and some grated parmesan-style cheese. I also added some herbs and spices for extra flavour.
When I’ve made this recipe in the past, I cooked the spinach beforehand, then squeezed out the liquid. But since I’m always looking for ways to make my recipes quicker and simpler, I thought I’d try skipping this step, and they still worked just fine! So you can use raw spinach to save time – just make sure you chop it nice and finely.
When you’ve mixed everything together thoroughly, add a few spoonfuls of flour – and that’s your dumpling mixture done!
BAKED DUMPLINGS
These spinach and ricotta dumplings are baked, so the actual cooking part is entirely hands-off. Just roll the mixture into balls, and pop it on a baking tray.
I made 15 dumplings from this recipe, but obviously the exact number will depend on how big or small you make your balls. The recipe will serve around 4 people, so it probably would have been better if I’d eked it out to make 16!
Just stick them in the oven until they’re nice and golden.
RICH TOMATO SAUCE
These spinach and ricotta dumplings are perfect served with a rich tomato sauce.
You guessed it, I used the slow cooker tomato sauce that I showed you how to make last time. It’s perfect for this recipe – you can make it in advance, so when your dumplings are ready, you can just heat up however many portions of sauce you need, and you’re good to go.
I nestled my dumplings beautifully in a layer of sauce, but they’d be equally good stirred through the sauce, or with the sauce poured all over them. Depends how fancy you’re feeling. Don’t forget a bit of extra grated cheese on top, just because.
HOW ELSE COULD I SERVE THESE SPINACH AND RICOTTA DUMPLINGS?
As far as dumplings go, these ones are relatively low-carb. They do contain a bit of flour, so they’re not entirely carb-free, but compared to the super stodgy dumplings I usually make, these are definitely lighter.
That said, they’re amazing served with some carbs on the side (I would be the worst low-carb dieter ever).
You could serve them like meatballs with a plateful of spaghetti. Have a few slices of garlic bread on the side for mopping up the tomato sauce. Or even go the whole hog and serve them in a buttery roll like a meatball sub.
I will only judge you positively.
How will you serve your spinach and ricotta dumplings?
These spinach and ricotta dumplings are super easy to make, and can be served either as an elegant vegetarian dish for guests, or as a hearty weeknight dinner!
Chop the spinach finely, and add it to a large mixing bowl. Add all the remaining dumpling ingredients except for the flour, and mix well. Add the flour, and mix to combine.
Lightly grease a lined baking tray, and use clean hands to shape the dumpling mixture into balls. I made 15 balls, but the exact number will depend on exactly how big you make them (if you make far more or far fewer balls, you may need to adjust the cooking time – smaller dumplings will cook more quickly).
Spray the dumplings with a little oil, and bake at 180°C (Gas Mark 4 / 350°F) for around 25 minutes, or until the dumplings are golden brown. Serve with your favourite tomato sauce, and a little more grated cheese if desired.
COURSE: MAIN MEALS
CUISINE: ITALIAN
KEYWORD: RICOTTA DUMPLINGS, SPINACH AND RICOTTA, VEGETARIAN DUMPLINGS
* Percent Daily Values are based on a 2000 calorie diet.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the recipe, dumplings only.
The supreme waffle recipe! These Belgian Waffles are light and fluffy on the inside, and crisp and nicely golden brown on the outside. Here you’ll learn all you need to know to perfect them! The Best Belgian Waffle Recipe Who doesn’t love a made-from-scratch, comforting, homestyle breakfast? Especially on the weekends! This waffle recipe will give you all the more reason to look forward to lazy Saturday mornings. And chances are once you try these you’ll be hooked for life! I’m yet to meet someone who doesn’t love them. I’ve had this recipe countless times since I first shared them 5 years ago. They may not be quite as quick as pancakes but the extra bit of effort in whipping egg whites is so worth it! These have everything you look for in a waffle and them some. They have a rich delicious flavor (thanks to the buttermilk), they’re perfectly soft and tender inside with a nice moisture to them, and you’ll love that deliciously crisp, pretty exterior. Then lets not forget the ...
Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor! Fancy truffled mushroom pizza.. at home. There are only a few things that make me as happy as movie night and homemade pizza on Friday evenings. If you asked me about an ideal Friday night in my mid-twenties, I guarantee that wouldn’t be my answer back then. But now. As I slowly creep up further and further in my thirties, I’ll gladly be in bed before midnight, stay in on the weekends and prefer it, and not only will I not complain about Brussel sprouts, I favor eating them. With all these new preferences, I also have started to like homemade pizza over your no-frills takeout pizza joints. There’s just something about being able to control the toppings, amount of sauce (or skipping it all together), and having the freedom to throw a big arugula salad on top of my truffled mushroom ...
A quick overnight blueberry cheesecake french toast casserole recipe that can be assembled ahead of time and baked for breakfast or brunch! Loaded with yummy cheesecake bites and topped with tons of cinnamon-scented streusel, this is sure to become your go-to breakfast french toast casserole recipe! Cheesecake + French Toast? Someone pinch me, am I in heaven? I’m excited to tell you all about my new favorite cheesecake french toast casserole today. We’re so close to the weekend and my hope is that you’ll grab all of these ingredients when you hit the store next and then prep this on either Friday or Saturday and share it with family or friends for brunch. It’s a lazy sort of casserole and I have no shame in saying that those are the best kind. Frozen berries, a brick of cream cheese, a loaf of slightly stale bread, and few other simple ingredients. And would you believe that all of this blueberry french toast casserole disappeared in less than 48 hours? Granted I boxed up most of i...
Comments
Post a Comment