Spinach & Ricotta Dumplings

Spinach & Ricotta Dumplings: Your 30-Minute Ticket to Italian Comfort

Hey friends, Wyatt here! Let’s talk about those nights when you’re craving something that hugs your soul but your energy’s running on empty. You know what I mean—standing in front of the fridge, spatula in hand, dreaming of nonna’s kitchen but facing reality: takeout menus or another sad sandwich. Hold that thought! What if I told you that in less time than it takes to argue about what to stream tonight, you could be sinking your teeth into pillowy clouds of ricotta and spinach, bathed in garlicky marinara? These spinach and ricotta dumplings are your weeknight cavalry. No fancy pasta rollers, no all-day simmering—just 20 minutes of playful mixing and shaping (floury hands included!), then a quick simmer. They’re lighter than gnocchi but just as satisfying, with pops of green and that glorious cheese pull. Whether you’re cooking solo or wrangling hungry kids, this recipe’s your backstage pass to that “slow-cooked magic” feeling. So tie on that apron—let’s turn pantry staples into a standing ovation!

The Accidental Dumpling That Stole My Heart

Spinach & Ricotta Dumplings

Print Recipe

Light, pillowy, and packed with cheesy greens—these spinach and ricotta dumplings are your shortcut to comfort. With just 20 minutes of prep and a jar of good marinara, this weeknight wonder feels like it came straight from a cozy trattoria.

• Author: Wyatt Porter
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 1x

Ingredients

Scale 1x2x3x

1 cup ricotta cheese

1 cup cooked, squeezed-dry spinach (fresh or frozen)

½ cup grated Parmesan

1 egg

½ cup flour (plus more for dusting)

Salt and pepper to taste

Pinch of nutmeg (optional)

2 cups marinara sauce, warmed

Fresh basil or extra Parmesan, for garnish

Instructions

In a bowl, mix ricotta, spinach, Parmesan, egg, flour, salt, pepper, and nutmeg until combined.

With floured hands, shape mixture into small dumplings (about 1 tbsp each).

Bring a pot of salted water to a gentle simmer. Cook dumplings in batches, 3–4 minutes, until they float. Remove with a slotted spoon.

Serve with warmed marinara sauce and top with fresh basil or more Parmesan.

Nutrition

• Calories: 340
• Fat: 22g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 17g

Picture this: It’s 2017, and I’m in my tiny apartment kitchen, attempting my grandma’s infamous ravioli. Spoiler: the filling’s too wet, the pasta tears, and I’m staring at a ricotta-spinach puddle thinking, “Well… crud.” But hunger makes you creative! I grabbed a spoon, dolloped the mixture into simmering water, and crossed my fingers. What floated up were these tender, green-speckled dumplings—like little edible life rafts. My roommate wandered in, eyed the “failed” experiment skeptically… then devoured three bowls. We called them “rescue dumplings” for years! That happy accident taught me a golden rule: sometimes the best dishes come from kitchen flops. Now, whenever I make these, I think about resilience (and how ricotta fixes everything). Life, like cooking, doesn’t need to be perfect—just delicious.

Your Flavor Toolkit: Simple Ingredients, Big Impact

• Ricotta cheese (1 cup): The fluffy backbone! Chef’s tip: Drain excess liquid in a sieve for 10 minutes—wet ricotta makes soggy dumplings. Sub with cottage cheese (blended smooth) in a pinch.
• Cooked, squeezed-dry spinach (1 cup): Critical step alert! Squeeze like it owes you money—use a clean towel. Frozen works great (thaw first!), but fresh wilts down fast with garlic for bonus flavor.
• Grated Parmesan (½ cup): Salty umami magic. Sub insight: Pecorino Romano kicks up the tang, or use nutritional yeast for dairy-free.
• Egg (1): The glue! Room temp blends smoother. Vegans: a flax egg (1 tbsp ground flax + 2.5 tbsp water) works surprisingly well.
• Flour (½ cup + dusting): Just enough to bind. Hack: Swap half with semolina for a toothsome bite.
• Salt & pepper: Season aggressively—dumplings need flavor from within.
• Nutmeg (pinch, optional): My grandma’s secret! It whispers warmth to the greens. Don’t skip it.
• Marinara (2 cups): Jarred is FINE—I love Rao’s. Or blast homemade with garlic and basil.
• Garnish: Fresh basil ribbons or extra Parmesan. Wyatt’s move: A lemon zest snowstorm for brightness!

Let’s Get Dumpling! (No Fancy Skills Required)

1. Mix with joy, not force: Dump ricotta, spinach, Parmesan, egg, flour, salt, pepper, and nutmeg in a bowl. Fold gently with a rubber spatula until just combined. Overmixing = tough dumplings. Lumps are okay—think biscuit dough, not pancake batter!
2. Flour is your friend: Dust hands AND a baking sheet generously. Roll 1-tbsp blobs into balls (a small cookie scoop is clutch!). If sticky, re-flour hands. Pro tip: Make ’em slightly smaller than a golf ball—they plump when cooked!
3. Simmer, don’t boil: Bring a wide pot of salted water to a gentle simmer (bubbles whispering, not roaring). Boiling water will bust your dumplings! Cook in batches (don’t crowd!) for 3-4 minutes. They’ll float like little life preservers when ready.
4. Rescue with finesse: Use a slotted spoon to lift them out—they’re delicate! Let drain 10 seconds over the pot. Golden hack: Place cooked dumplings on a parchment-lined tray. They’ll hold beautifully for 20 minutes while you finish batches.
5. Sauce with love: Warm marinara in a skillet. Gently nestle dumplings in sauce for 1 minute (no stirring—just spoon sauce over). This marries the flavors without breaking them.

Plating: Rustic Charm Wins Every Time

Scoop dumplings into shallow bowls with that gorgeous red sauce pooling underneath. Tear fresh basil over the top like confetti. Grate Parmesan snowdrifts across the plate. For “date night mode,” drizzle with good olive oil and add crusty bread for sauce-mopping. Family-style? Dump everything into a big rustic dish, garnish wildly, and let everyone dig in! Pair with a crisp green salad dressed in lemon—the acidity cuts the richness perfectly.

Shake It Up: 5 Flavor Adventures

1. Greek Spin: Swap Parmesan for feta, add 1 tsp oregano, and serve with tzatziki.
2. Meat Lover’s: Brown Italian sausage crumbles in the marinara before adding dumplings.
3. Gluten-Free: Use ⅓ cup almond flour + 2 tbsp tapioca starch instead of AP flour.
4. Lemon-Herb: Fold 1 tbsp lemon zest + 2 tbsp chopped chives into the dumpling mix.
5. Baked & Crispy: After boiling, toss dumplings in olive oil and bake at 400°F for 15 minutes until golden. Dip in marinara!

Wyatt’s Whispered Wisdom

These dumplings evolved from my “ravioli rescue” into my most-requested potluck dish! I once brought them to a tailgate in a slow cooker—kept warm in marinara, they vanished faster than touchdowns. Funny story: My niece called them “flavor meatballs” for years. Over time, I learned a few truths: 1) Dry spinach is non-negotiable (I’ve wept over mushy dumplings), 2) Size matters—too big, they fall apart; too small, they overcook, and 3) They freeze like a dream! Freeze uncooked dumplings on a tray, then bag ’em. Boil straight from frozen (add 2 extra minutes). Also? Leftovers make a killer frittata with extra cheese. Always.

Dumpling Dilemmas? Solved!

Q: My dumplings dissolved in the water! Help!
A: Likely culprits: wet ricotta or under-squeezed spinach. Next time, drain ricotta in a sieve for 30 mins and wring spinach in a towel until it’s crumbly. Also, ensure your water is gently simmering—not boiling violently.

Q: Can I make the mix ahead?
A: Absolutely! Mix everything (except flour), cover, and fridge up to 24 hours. Add flour right before shaping—this prevents gummy dumplings.

Q: Why are my dumplings dense?
A: Overmixing or too much flour. Mix until just combined—it should look shaggy. If dough feels stiff, add a teaspoon of water or milk.

Q: Can I pan-fry these?
A: Oh yes! After boiling, pat dry. Heat olive oil/butter in a skillet and pan-fry until golden. Crispy outside + fluffy inside = heaven!

Nutrition Per Serving (Approx)

Calories: ~340 | Protein: 17g | Carbs: 20g | Fat: 22g | Fiber: 3g
Note: Values vary with ingredient brands/substitutions. Ricotta & Parmesan pack protein and calcium!

Final Thoughts
Spinach & Ricotta Dumplings prove that comfort food doesn’t have to mean hours in the kitchen or a mountain of dishes. They’re the kind of meal that whispers, “You’ve got this,” after a long day. From a ricotta mishap to a weeknight hero, these dumplings carry all the heart of Italian cooking—simple ingredients, cozy textures, and a whole lot of soul. Whether you’re sharing them with friends, family, or just feeding your own hungry self on the couch with a fork in one hand and a glass of wine in the other, this dish delivers joy bite after bite. Remember: a few floury fingers and some rogue Parmesan on the counter are signs you cooked with love. And that, friends, is always worth it.