Spinach and ricotta dumplings

Spinach and ricotta dumplings

THIS IS ONE OF THE BEST THINGS EVER! Sorry for shouting but seeeeeriously, you must make these. Look at these little spinach and ricotta dumplings, nestling in a lake of tomato sauce and topped with shaved parmesan. I’ve never felt so fancy in my life! My next dinner party is definitely going to feature these. They’d make a great vegetarian appetiser, or add an extra one each and some bread, and you’ve got yourself a main meal. Or just eat the entire tray and you’ve got yourself a Friday night.

Spinach and ricotta dumplings

Don’t let the word ‘dumplings’ put you off, by the way. These are light and fluffy; not at all heavy. If I didn’t think it sounded so prissy I would have called them ‘spinach and ricotta clouds’, but I don’t think I could have forgiven myself. They’re also fairly low carb compared to most Italian food, which either means you can feel great that you’re eating well, or it means you can justify all that garlic bread (in my case it was obviously the latter).

Spinach and ricotta dumplings

Oh also, sorry for being so rubbish at posting lately. Despite being FAR TOO EXCITED to share this recipe, I’ve been exhaustingly busy. To be fair, a lot of my plans have involved lying around in the glorious sunshine with friends, but still. I just couldn’t find the time to blog! However, the novelty of the sunshine has begun to wear off a little now due to my sunburnt shoulders and the annoyance of spending my days in a classroom full of whining children who ask to go to the water fountain every three minutes (and who therefore need to go to the toilet every three minutes)… so I’m sure I’ll be around a bit more now. Hurrah!

Spinach and ricotta dumplings

Spinach and ricotta dumplings
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 3-4
  • 320g fresh spinach
  • 250g ricotta cheese
  • 3tbsp vegetarian parmesan-style cheese, finely grated
  • 2 eggs, lightly beaten
  • 3tbsp parsley, chopped
  • ½tsp garlic salt
  • Black pepper
  • ½tsp ground nutmeg
  • 4tbsp plain flour
  • Tomato sauce, to serve (or an alternative sauce of your choosing)
  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Cook the spinach until thoroughly wilted. You can do this by blanching it in a pan of hot water, pan frying it over a low heat for several minutes, or microwaving it in batches (this is what I did - it took around a minute per bowlful) When the spinach is wilted, leave it to cool, and then squeeze as much liquid out of it as possible. You can just do this with your hands, but it might be easier to wrap it in a clean tea towel and then squeeze over a sink.
  3. When the spinach is fairly dry, add it to a bowl with the remaining ingredients. Mix well.
  4. Shape the mixture into ball shapes, and place on a lightly greased baking tray. I made around 12 dumplings with my mixture, but if you prefer you could make slightly smaller balls and adjust the cooking time accordingly.
  5. Bake for 25 minutes, or until the dumplings are golden brown and slightly crispy. Serve with tomato sauce if desired.


(PS – if you’re as much of a spinach and ricotta fan as I am, try my spinach and ricotta frittata or spinach and ricotta stuffed pasta shells!)


  1. Sandy says

    These look and sound delicious. I want to be pretentious and call them clouds. I’ll make sure to wear a faux-pearl necklace when I make them xD.

  2. says

    This looks delicious!!! I am posting this on my healthy lifestyle blog, sipnibbleandnosh.com . This is just the type of small meal or tappas I love while reading a great book or writing for my blog!!!! I can almost taste and smell it!!!
    Kathy recently posted…My Schedule TodayMy Profile

  3. Louise says

    Although marinara sauce is a nice accompaniment, don’t limit yourself! Try a drizzle of roasted garlic infused olive oil or sage butter sauce. So delicious and very good for you.

      • Louise says

        You’re absolutely right and the red contrast is beautiful. I’ve made these dumplings many times and have topped them in a variety of ways. If you’ve ever heard of sauce belle aurore, that is the best for these dumplings or other filled pastas like tortellini.
        Love your posts!!

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