Ingredients
Scale
- 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