Tuesday, May 11, 2010

Spinach Ricotta Dumplings

My favorite "Moosewood New Classics" cookbook calls these Spinach Gnocchi, but as far as I know, Gnocchi involve potatoes, and these don't. I could be totally off base about that. I think these are sort of like dumplings. Whatever we call them, they were a hit! Of course, it's a plus that they're pretty darn easy:

10 oz fresh spinach (I used about 16 oz frozen, thawed and squeezed of excess moisture)
3 large eggs
1 cup grated parmesan
1/2 cup ricotta (I used low-fat)
11/4 cup bread crumbs
2 Tablespoons chopped fresh basil (I used from my garden!!)
1/3 cup chopped scallions
1 garlic clove, minced
1/2 teaspoon of salt
1/4 teaspoon pepper (I used more. We like pepper).
pinch of nutmeg (I finally bought nutmeg to grate myself...makes a HUGE difference).
3 cups jarred sauce...or the yummy sauce below.

Beat the eggs in a large bowl. Mix in the parmesan, ricotta, bread crumbs, scallions, basil, garlic, s&p, nutmeg. Squeeze all the water you can out of the spinach, chop it up, and mix it in with the rest of the ingredients. Drop the batter (it will be a little wet) by rounded tablespoons into an oiled baking pan. The recipe says it will make 18 balls, but I could only fit 15 into my 9x13 pan, so I made smaller ones for Graham in a separate pan.

Quick, Easy Tomato Sauce:
Warm 2 teaspoons of olive oil in saucepan. Add 1 cup chopped onions, 2 minced garlic cloves and 1 tsp salt and saute on medium for about 7 minutes. Add 14 oz of chopped tomatoes in juice and black pepper. Bring to simmer and cook 10-15 minutes.

Pour the tomato sauce around the dumplings, and bake in a 400 degree oven for about 25 minutes. I only cooked the smaller ones for about 20 minutes.

These really seem more complicated than they are. They are definitely worth making...just check out this satisfied customer (and his almost clean plate)!


  1. I love how you made adult size dumplings and child friendly size ones. I've never had ricotta dumplings, so must give these a go someday. Thank you for sharing. I have a number of Moosewood cookbooks, but not this one, so will have to check it out.

  2. It's a great cookbook...mine is coming out of it's binding I've used it so much!