Description

Ever stared at a bag of spinach and wondered how to make it exciting? What if you could transform it into soft, cheesy dumplings swimming in warm marinara sauce? Sounds like a hug on a plate, right? Spinach and Ricotta Dumplings are your answer—easy to make, quick to cook, and so delicious they’ll have everyone asking for seconds

Ingredients

Here’s the lineup for 4 servings (about 24 dumplings). Each ingredient plays a key role, and I’ll share why they’re important plus easy swaps for flexibility.

Frozen chopped spinach (10-ounce package, thawed and squeezed dry): The green star! Spinach adds nutrition and a mild flavor that pairs perfectly with cheese. Squeezing it dry keeps dumplings firm. Sub: Fresh spinach, cooked and chopped (about 1 pound fresh yields 10 ounces cooked). Or try kale for a twist.
Whole-milk ricotta cheese (1 1/2 cups): Makes dumplings creamy and rich. Whole-milk gives the best texture. Sub: Part-skim ricotta for lower fat, or cottage cheese (blended smooth) for a budget option.
Grated parmesan cheese (1 cup): Adds nutty, salty flavor and helps bind the dough. Sub: Pecorino Romano for a sharper taste, or nutritional yeast for a vegan version.
All-purpose flour (6 tablespoons, plus more for rolling): Holds the dumplings together without making them heavy. Sub: Gluten-free 1:1 flour blend for dietary needs.
Large eggs (2): Bind the dough and add structure so dumplings don’t fall apart. Sub: Flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg) for vegan dumplings.
Kosher salt (3/4 teaspoon) and freshly ground pepper (1/4 teaspoon): Boosts all the flavors. Adjust to taste.
Freshly grated nutmeg (pinch): Adds warm, cozy depth. Sub: Ground nutmeg or skip if you don’t have it.
Prepared marinara sauce (2 cups): The perfect tangy blanket for the dumplings. Use store-bought for speed. Sub: Homemade sauce or a creamy alfredo for a richer twist.
Unsalted butter (2 tablespoons, cut into pieces): Makes the sauce silky and luxurious. Sub: Olive oil or vegan butter for dairy-free.
Crusty bread (for serving): Soaks up extra sauce and makes it a meal. Sub: Garlic bread or a side salad for variety.

These ingredients are simple and budget-friendly, often already in your kitchen. The mix of protein, veggies, and calcium makes this a nutritious choice that feels like a treat.

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Instructions

Prep the water: Fill a large, wide pot with water, add a pinch of kosher salt, and bring to a gentle simmer (not a full boil). Tip: A wide pot gives dumplings room to float without sticking together.
Mix the dough: In a large bowl, break up the thawed, squeezed-dry spinach with your hands. Add 1 1/2 cups ricotta, 3/4 cup parmesan, 6 tablespoons flour, 2 eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg. Mix with a fork until it forms a slightly sticky dough. Tip: Don’t overmix—stop when it’s just combined to keep dumplings tender.
Shape the dumplings: Spread some flour on a plate. Scoop heaping tablespoonfuls of the spinach-ricotta mix and roll into about 24 loose balls with floured hands. Gently roll each ball in the flour to coat lightly. Tip: Keep hands floured to prevent sticking, but don’t pack the dough too tight—loose balls are softer.
Cook the sauce: In a large skillet, heat 2 cups marinara sauce over medium heat until simmering. Whisk in 2 tablespoons butter pieces until smooth. Keep warm on low. Tip: Stir gently to avoid splattering, and taste to adjust seasoning.
Cook the dumplings: Gently lower the dumplings into the simmering water using a slotted spoon. Cook until they float to the surface and feel firm, about 5 minutes. Tip: Don’t crowd the pot—cook in batches if needed. Test one dumpling to ensure it’s cooked through.
Combine with sauce: Use a slotted spoon to lift dumplings from the water, letting excess water drain off. Add them to the warm marinara sauce and gently toss to coat. Tip: Be gentle to keep dumplings intact.