Spinach and Ricotta Dumplings

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I absolutely loved these! The ingredients were simple and not expensive - both winners in my book.

I used fresh grated Parmesan (I could only find shredded so I actually ground it finer myself and I think this makes a difference so that it melts easily when cooked and gets the flavor all through the dumpling.

I also floured my hands when rolling them and dusted them lightly after they were rolled, figuring it would help keep them together (like you would with homemade pasta. I used homemade sauce which made the flavor that much better.

I served them with bread that I sprinkled with garlic powder and Parmesan and toasted lightly to get it nice and melted.

I suggested this recipe to friends & family as soon as I could! Easy dinner = winner!

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I made my gnudi almost a full 24 hours in advance and let them sit in the refrigerator on a lined baking tray with plastic wrap covering. The resting time in the refrigerator and keeping the water at a simmer allowed me to have little to no issues with the gnudi falling apart during cooking. I felt that there was a little bit too much spinach, so next time I will use less or add a little more of the cheeses. All of my friends loved the dish, too! This is a good base recipe; I plan on experimenting with other cheeses and spices.

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I thought this would be fussy and hard to get right. I had no problem. I used some Newman's marinara and some great crusty bread. The texture was amazingly good. Interesting recipe and I will make it again.

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Definitely a keeper. Don't be tempted to make the dumplings particularly large or they will just take long to float up. Mine held together for the most part, but I didn't pay attention to the amount of the flour used. I just made sure they were well coated and they turned out fine. You can spice up the marinara sauce any way that you would like. My favorite is to add one Chipoltle pepper in adoba sauce. This stays in my recipe box!

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This was the best meatless "meatballs" I could of made for vegetarian family members. They loved it!

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There turned out ok although they could use some more spice. Next time I think I would add some chili flakes and garlic.

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I made dish with two changes. After reading other reviews about the dumplings falling apart, I added one more tbsp. of flour to the mixture. I boiled them for 5 minutes then put them in a casserole dish, single layer, covered with the sauce and baked for 20 min. at 350 degrees. They came out perfect. My only comment is that they were a little bland. Next time I will add some minced garlic and oregano to wake up the flavor.

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these were very tasty!

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I have been looking for a recipe for spinach ricotta dumplings that would hold together in the water. This is it! I squeezed the spinach as dry as I could get it and made sure to coat the dumplings in flour before carefully placing them in the water. I just served them with an olive oil roasted garlic sauce and a sprinkle of parmesan cheese. They are filling, but light and very delicious.

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I love this recipe, it is a great way to get the manicotti dinner without all of the extra carbs. I did use fresh spinach that I sauteed in olive oil and garlic and I also added extra nutmeg and a little red pepper. I will definitely make this again, a great treat for people watching their carbs.