Ricotta and Spinach Dumplings
Light, pillowy dumplings made with ricotta and spinach, simmered in broth and finished with Parmesan. A quick, comforting meal that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 22g
Ingredients
- 1 cup ricotta cheese
- 1 cup frozen chopped spinach, thawed and squeezed dry
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
Instructions
- 1
In a medium bowl, mix 1 cup ricotta, 1 cup squeezed-dry spinach, 1 egg, 1/2 cup flour, 1/4 cup Parmesan, and 1/2 tsp salt until just combined. The mixture will be soft but should hold together.
- 2
Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the mixture into 8-10 rough dumplings and drop them into the water.
- 3
Simmer the dumplings for 4-5 minutes until they float to the surface and feel firm to the touch. Remove with a slotted spoon.
- 4
Serve warm, topped with extra Parmesan and a drizzle of olive oil if desired.
Tools you’ll need
- Large pot
- Mixing bowl
- Slotted spoon
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