why make this recipe
Spinach Ricotta Dumplings in Napoli Sauce is a comforting dish that showcases the delightful combination of flavors and textures. The tender dumplings are filled with creamy ricotta and fresh spinach, making them both delicious and nutritious. Paired with a rich Napoli sauce, this recipe is perfect for a family dinner or a cozy night in. It’s an easy-to-follow recipe that will impress your guests and satisfy your cravings for Italian comfort food.
how to make Spinach Ricotta Dumplings in Napoli Sauce
Ingredients
- 200g fresh spinach
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 large egg, beaten
- 100-120g all-purpose flour (or gluten-free flour blend)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 400g crushed fresh or canned tomatoes
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- Salt and freshly ground black pepper, to taste
- Extra grated Parmesan cheese
- Fresh basil leaves, torn
- Good quality olive oil (optional)
Directions
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Blanch the fresh spinach in boiling water for 1 minute. Then, drain it thoroughly and squeeze out all excess moisture. Finely chop the spinach and combine it in a bowl with the ricotta cheese, grated Parmesan, beaten egg, salt, and pepper. Mix until creamy and well blended.
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Gradually fold the flour into the spinach and ricotta mixture to form a soft dough. Use just enough flour to help the dough hold its shape while remaining tender. Shape the dough into small, bite-sized dumplings using a spoon or your hands.
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In a saucepan over medium heat, heat the olive oil. Sauté the chopped garlic and onions until they become translucent and fragrant. Then, add the crushed tomatoes, salt, pepper, and fresh herbs (basil and oregano). Let it simmer gently for 20-30 minutes to develop a rich and well-rounded flavor.
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Bring a large pot of salted water to a boil. Drop the dumplings gently into the water and cook until they float to the surface, about 3-5 minutes. Remove the dumplings with a slotted spoon and set aside.
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Finally, transfer the cooked dumplings into the simmering Napoli sauce. Allow them to absorb the flavors for a few minutes. Serve the dumplings warm, garnished with extra grated Parmesan, torn fresh basil leaves, and a drizzle of olive oil if desired.
how to serve Spinach Ricotta Dumplings in Napoli Sauce
Spinach Ricotta Dumplings in Napoli Sauce can be served as a main dish or alongside a fresh green salad for a complete meal. For added flavor, you may top the dish with extra grated Parmesan cheese and torn basil leaves. A drizzle of good-quality olive oil will enhance the dish even more.
how to store Spinach Ricotta Dumplings in Napoli Sauce
To store leftovers, let the dumplings cool to room temperature. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze the dumplings before cooking them. Freeze them on a baking sheet until firm, then transfer to a freezer-safe bag. They can be cooked from frozen directly in boiling water.
tips to make Spinach Ricotta Dumplings in Napoli Sauce
- Make sure to squeeze out all the moisture from the spinach; excess water can make the dumplings too wet.
- Adjust the amount of flour based on the consistency of your mixture. The dough should be soft but not too sticky.
- For a spicier kick, you can add red pepper flakes to the Napoli sauce while it simmers.
- Use fresh herbs for the best flavor, but dried herbs will work too if fresh ones are not available.
variation (if any)
You can customize your dumplings by adding different herbs or other ingredients, such as sautéed mushrooms or ricotta variations. For a vegetarian twist, consider replacing the dumplings with other types of pasta, such as gnocchi or fettuccine, while still using the Napoli sauce.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just thaw it, drain it well, and squeeze out any excess moisture before mixing it with the ricotta.
2. How can I make the dumplings gluten-free?
To make the dumplings gluten-free, simply replace the all-purpose flour with a gluten-free flour blend that is designed for baking.
3. Can I make these dumplings in advance?
Yes, you can prepare the dumplings ahead of time. Shape them, refrigerate or freeze them, and then boil them just before serving.
Enjoy preparing and savoring these delightful Spinach Ricotta Dumplings in Napoli Sauce!
Print
Spinach Ricotta Dumplings in Napoli Sauce
Comforting and delicious, these dumplings are filled with creamy ricotta and fresh spinach, served in a rich Napoli sauce.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 200g fresh spinach
- 250g ricotta cheese
- 50g grated Parmesan cheese
- 1 large egg, beaten
- 100–120g all-purpose flour (or gluten-free flour blend)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 400g crushed fresh or canned tomatoes
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- Extra grated Parmesan cheese for serving
- Fresh basil leaves, torn, for garnish
- Good quality olive oil (optional)
Instructions
- Blanch the fresh spinach in boiling water for 1 minute. Drain thoroughly and squeeze out excess moisture. Finely chop the spinach.
- In a bowl, combine chopped spinach with ricotta, grated Parmesan, beaten egg, salt, and pepper. Mix until creamy.
- Gradually fold in the flour to form a soft dough. Shape into small dumplings.
- In a saucepan, heat olive oil over medium heat. Sauté garlic and onions until translucent, then add crushed tomatoes, salt, pepper, and herbs. Simmer for 20-30 minutes.
- In a large pot, boil salted water. Drop dumplings in and cook until they float, about 3-5 minutes. Remove with a slotted spoon.
- Transfer cooked dumplings to the simmering sauce and allow to absorb flavors for a few minutes. Serve warm, garnished with extra Parmesan and basil.
Notes
Make sure to squeeze out all moisture from the spinach to avoid wet dumplings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling and simmering
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg