Spinach and Ricotta Dumplings

Spinach and Ricotta Dumplings

These dumplings are very much like a veggie packed, cheesy gnocchi. Random shapes of goodness with a delicious butter sauce. Frankie really enjoyed this one. 


Spinach and Ricotta Dumplings  


  • 200g Frozen Spinach (thawed out)

  • 220g Fresh Ricotta

  • 1 Egg (whisked)

  • 1/2 cup Flour (sifted)

  • 1/4 cup Parmesan cheese (grated)

  • 1 tsp Salt


  1. Squeeze out all the liquid from the spinach, chop it up and transfer it to a big bowl.

  2. Add the ricotta, egg, 1/2 the parmesan cheese, flour and salt, and mix it all together.

  3. Lay out some baking paper on a clean surface.

  4. Roll a small amount of the mixture into a football shape and place on the baking paper. Repeat till you have used all the mixture.

  5. Fill a medium sized pot half way with water and bring to boil (not too vigorous as the dumplings will break apart). Gently add the dumplings one at a time, working in batches of 5 or so.

  6. Once they float to the top, scoop them out with a slotted spoon and transfer to a plate.

  7. Generously sprinkle with extra parmesan cheese and serve.

  8. This step is optional, but I highly recommend it. Simply heat up a good dollop of butter on a pan till golden brown, then pour over the dumplings and enjoy.

Store in the fridge for up to 3 days.