Ricotta dumplings with spinach are tender, pillowy bites made from creamy ricotta cheese and finely chopped spinach, lightly seasoned and cooked until just firm. They’re comforting, light, and perfect as a main dish or side. These dumplings are often served with a drizzle of olive oil, a dusting of Parmesan, or a light tomato or butter sauce. This recipe serves 3 to 4 people.
Ingredients
1 cup ricotta cheese (well-drained if watery)
1 cup fresh spinach, finely chopped and lightly cooked
1/3 cup grated Parmesan cheese
1 egg
1/2 cup all-purpose flour (plus extra for rolling)
Salt and black pepper to taste
A pinch of nutmeg (optional)
Olive oil or butter for serving
How to Make Ricotta Dumplings with Spinach
Place the ricotta in a bowl. If it’s very wet, drain it in cheesecloth or press it lightly with paper towels.
Add the cooked, chopped spinach, grated Parmesan, egg, salt, pepper, and nutmeg. Mix until well combined.
Gradually add the flour, stirring until the dough is soft but not sticky. You may need slightly more or less flour depending on the moisture in the ricotta.
Dust your hands and surface with flour. Roll the dough into small balls or oval shapes, about the size of a walnut.
Bring a large pot of salted water to a gentle simmer—not a full boil.
Carefully drop the dumplings into the water in batches. When they float to the top (after about 2–3 minutes), cook for another minute, then remove with a slotted spoon.
Place them on a warm plate and drizzle with olive oil or melt a little butter over them.
Top with extra Parmesan and black pepper if desired.
Serving Suggestions
Serve as a light main dish with a side salad, or as a side to roasted meats. A spoonful of fresh tomato sauce also pairs well.
Ricotta dumplings with spinach are soft, mild, and comforting with a delicate flavor and texture that feels homemade in every bite. They’re a cozy dish with simple ingredients and a satisfying result.
