This recipe intimidated me, I have to admit. Something about the word “dumpling”. I love them, but to make them, it’s intimidating. I read reviews of this recipe online, and many people said that they added another tablespoon or so of flour to keep the dumplings from falling apart, so I did that. This recipe was SO much easier than I anticipated, AND…it was awesome! Toby isn’t a spinach lover, and he went back for seconds! I forgot to take a picture of my dinner plate, so I had to take one the next day, when I had leftovers for lunch. They weren’t as pretty then, but you get the idea.
Spinach and Ricotta Dumplings
(Food Network magazine, May 2011)
prep- 20 min., cook- 15 min., total time- 35 min.
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving
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.