| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 28-ounce can no-salt-added whole peeled tomatoes in puree
- 8 large fresh basil leaves
- Kosher salt and freshly ground pepper
- 1/2 cup all-purpose flour, plus more for dusting
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry and finely chopped
- 2 cups whole-milk ricotta cheese
- 1/4 cup grated parmesan cheese, plus more for topping
- 2 large egg yolks
- Pinch of grated nutmeg
Instructions
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
- Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.
Nutrition Facts
| Calories | 540 |
| Total Fat | 35 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 162 milligrams |
| Sodium | 809 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 4 grams |
| Protein | 24 grams |
| Sugar | 6 grams |
Reviews
These were delicious but not worth the trouble. Just make the dumpling mix without the flour and stuff large shells or manicotti pasta. Cover with sauce and bake. Same flavor, better texture and so much less to clean up.
Instead of boiling the dumplings, I put a few tablespoons of olive oil in a pan and fried them until golden brown. They stayed together and were delicious.
This was such a failure. The dumplings totally fell apart. Such a waste of time and food.
This recipe is an epic failure! I made it exactly according to the directions. The dumplings fell apart in the water. It was a waste of time and food. What a disappointment!
tasty recipe! my family loved it.
My dumplings disintegrated. Was a waste of time, ingredients and $. They looked and sounded so good and was super excited about making these and was so disappointed. Went back and re-read the directions several times to see where I went wrong, and really followed the directions. Will not be making this again.
Delicious. Light. Satifying.
I was terribly nervous that my dumplings would either fall apart or become overcooked and tough (especially after reading comments on this and a similar recipe on food network) ….with some finessing, though, they turned out amazing!
I should start by mentioning my ricotta was not whole milk, but a lower fat content, and my spinach wasn’t quite as dry as it could have been if I wasn’t in a rush. To keep my dumplings together, I added a total of about 3/4 C of flour and a heavy dusting of flour on the outside. Before simmering, I made sure to tap the excess flour off so they didn’t become gummy in the water. Also, I added some seasoning to the sauce (Italian seasoning) and extra garlic to the dumplings.
Here’s the BOTTOM LINE:
If you aren’t used to making dumplings or prefer to follow a recipe exactly, this might not be the best recipe to start with. However, if you have time and patience, this is definitely a worthwhile recipe.
After making these, my family requested I make them on a regular basis! Absolutely adding this to the repertoire!
AMAZING MY 3 CHILDREN AND HUSBAND LOVED IT. USED ALL ORGANIC .WILL MAKE AGAIN AND AGAIN
This was a complete flop for me. The dumplings disintegrated. Luckily I had also made some pasta so we had spaghetti for dinner….
Be very sure the water is NOT boiling! They didn’t really float, but became firmer after 5 minutes. I removed them and placed them on a paper lined towel as recommended. This absorbs the moisture perfectly! Very tender, nice tasting pasta with a simple sauce!