Spinach Dumplings Recipe
Spinach Dumplings Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
Recommended: Homemade Pasta Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1 tablespoon finely chopped onion
  • 6 tablespoons butter or margarine
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup ricotta cheese
  • 1-1/2 cups 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
  • TOPPING:
  • 1/4 cup butter or margarine, melted
  • 1/2 cup grated Parmesan cheese

Directions

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. 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.
Originally published as Spinach Dumplings in Taste of Home October/November 1998, p53

Nutritional Facts

1 each: 224 calories, 15g fat (9g saturated fat), 75mg cholesterol, 1017mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 1 tablespoon finely chopped onion
  • 6 tablespoons butter or margarine
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup ricotta cheese
  • 1-1/2 cups 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
  • TOPPING:
  • 1/4 cup butter or margarine, melted
  • 1/2 cup grated Parmesan cheese
  1. 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. 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.
Originally published as Spinach Dumplings in Taste of Home October/November 1998, p53

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