Light and airy, these ricotta-spinach dumplings are the perfect weeknight dinner after a weekend of splurges.
This dinner does take a little time but the end result is cheesy pillows on a bed of marinara.
To make the dumplings, defrost/cook a frozen package of chopped spinach. I simply took the spinach out of the freezer, cut a slit on the bag and microwaved for 6 minutes. Be careful though when squeezing out the liquid – the spinach is hot. I used a dish towel to squeeze out the water over the sink.
While the spinach is cooking, add your dumpling ingredients into a bowl: ricotta cheese, flour (I used a gluten-free all-purpose flour), salt, pepper, nutmeg, Parmesan cheese, 2 egg yolks plus a whole egg.
Now would also be a good time to bring a large pot of water to a boil. Additionally, place the marinara in a large skillet over low heat for the dumplings to rest in after they cook.
Once the spinach is cooked and cooled enough for you to squeeze, add it to the dumpling mixture and mix until combined.
Make the dumplings by plopping (yes, plopping) a tablespoon of the dumpling mixture onto a floured baking sheet. Gently roll into balls (they won’t be perfect – and that’s okay!).
Once the water comes to a bowl, reduce the heat to medium-low and drop 8 dumplings at a time into the water. I cooked my dumplings for about 6 minutes.
Remove with a slotted spoon and add to the marinara. Repeat with the remaining dumplings.
Serve the dumplings with the marinara sauce.