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Spinach Ricotta Dumplings in Napoli Sauce

Spinach Ricotta Dumplings in Napoli Sauce
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Spinach Ricotta Dumplings in Napoli Sauce combine light and fluffy dumplings made from fresh spinach and creamy ricotta cheese with a bright, tangy Napoli tomato sauce. This easy-to-make Italian dish offers a perfectly balanced flavor profile, nutritious ingredients, and versatility for any occasion, whether as a comforting main course or a crowd-pleasing side.

Ingredients

Dumplings

  • Fresh spinach – 250g (about 8 oz)
  • Ricotta cheese – 250g (about 1 cup)
  • Grated Parmesan cheese – 50g (1/2 cup)
  • Flour – 100g (about 3/4 cup), or gluten-free flour for a gluten-free option
  • Egg – 1 large, beaten
  • Salt – to taste
  • Black pepper – to taste

Napoli Sauce

  • Olive oil – 2 tablespoons
  • Garlic – 2 cloves, minced
  • Fresh or canned tomatoes – 400g (about 14 oz)
  • Salt – to taste
  • Black pepper – to taste
  • Fresh basil or oregano – 1 tablespoon, chopped
  • Red pepper flakes (optional for spicy kick) – 1/4 teaspoon

To Serve

  • Extra grated Parmesan – for garnish
  • Fresh basil leaves – for garnish
  • High-quality extra virgin olive oil – for drizzling

Instructions

  1. Prepare the Spinach: Wash the fresh spinach leaves thoroughly. Sauté them lightly in a drizzle of olive oil until just wilted. Allow the spinach to cool, then squeeze out all excess moisture to prevent soggy dumplings.
  2. Mix the Dumpling Dough: In a large bowl, combine the drained spinach, ricotta cheese, grated Parmesan, flour, and beaten egg. Season with salt and black pepper to taste. Mix gently but thoroughly until you have a soft, cohesive dough ready for shaping.
  3. Shape the Dumplings: Using a spoon or your hands, form small round dumplings about the size of a walnut. Place them spaced apart on a floured tray to prevent sticking.
  4. Cook the Dumplings: Bring a pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to transfer them directly into the warm Napoli sauce.
  5. Prepare the Napoli Sauce: In a pan, sauté minced garlic in olive oil until fragrant. Add fresh or canned tomatoes, salt, pepper, and chopped herbs like basil or oregano. Add red pepper flakes if desired. Let the sauce simmer gently for 15 to 20 minutes, stirring occasionally, until thick and fragrant.
  6. Combine and Serve: Gently fold the cooked dumplings into the Napoli sauce, allowing them to soak up the flavors for a minute or two. Serve hot, garnished with extra Parmesan cheese, fresh basil leaves, and a drizzle of high-quality extra virgin olive oil.

Notes

  • Remove excess moisture from spinach thoroughly to prevent dumplings from becoming watery and falling apart.
  • Mix the dough only until combined to keep dumplings tender and light.
  • Use fresh spinach and herbs for best taste and aroma.
  • Simmer the Napoli sauce gently on low heat to deepen the flavors without bitterness.
  • Test cook one dumpling first to check texture and seasoning before cooking the entire batch.

Nutrition

Keywords: Spinach dumplings, ricotta, Napoli sauce, Italian recipe, gluten-free option, vegetarian, comfort food

Find it online: https://mealsbylina.com/spinach-ricotta-dumplings-in-napoli-sauce/