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Spinach Dumplings

 Spinach Dumplings
"I've been making these green dumplings - 'gnocchi verdi' in Italian - since the 1970's," reports Gail Sykora from Menomonee Falls, Wisconsin. "They're a great side dish for most any meal."
12 ServingsPrep: 25 min. Cook: 10 min.


  • 1 tablespoon finely chopped onion
  • 6 tablespoons butter
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic salt
  • 2 eggs, beaten
  • 3 quarts water
  • 3 tablespoons chicken bouillon granules
  • 1/4 cup butter, melted
  • 1/2 cup grated Parmesan cheese


  • In a skillet, saute onion in butter until tender. Add spinach; cook
  • and stir over medium heat until the liquid has evaporated, about 5
  • minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a
  • large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt.
  • Cool for 5 minutes.
  • Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by
  • tablespoonfuls into flour; roll gently to coat and shape each into
  • an oval.
  • In a large saucepan, bring water and bouillon to a boil; reduce heat.

2 of 2

Spinach Dumplings (continued)

Directions (continued)

  • Add a third of the dumplings at a time, simmer, uncovered, for 8-10
  • minutes or until a toothpick inserted into a dumpling comes out
  • clean. Remove with a slotted spoon; keep warm. Drizzle with butter;
  • sprinkle with Parmesan. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 224 calories, 15 g fat (9 g saturated fat), 75 mg cholesterol, 1,017 mg sodium, 15 g carbohydrate, 1 g fiber, 9 g protein.