Spinach ricotta dumplings with lemon zest

This post is also available in german/deutsch.Excellent and almost without carbohydrates. These fine and delicious dumplings made of spinach and ricotta.
These Spinach ricotta dumplings go very well as a side dish with a main course of your choice, but can also take over a part in a large and delicious herb / leaf salad.
We served them here in the recipe below with a fruity tomato sauce and then enjoyed them as an appetizer.
Just give it a try, because it is very easy and tastes amazing.

Might you like these spinach recipes too!

• Vegetable noodle soup with fennel & spinach
• Spinach Pineapple Smoothie with kale & oat milk
• Crunchy Corn patties with spinach
• Spinach Potato Pockets | Vegan Maultaschen
• Beetroot salad with lentils & broccoli

Spinach ricotta dumplings

250 g fresh spinach
250 g ricotta
50 g grated tangy cheese
1 shallot
1 clove of garlic
1 organic lemon, zest
50 g wholemeal spelt flour
1 egg yolk
salt
Pepper from the grinder
nutmeg
Sage leaves

Place the ricotta in a sieve and drain well (approx. 2 hours).
Wash the spinach and put in a saucepan, over and rest 5 minute on medium temperature. Add in cold water, squeeze as many water out as you can and chop finely.
Finely chop the shallot and garlic and fry in olive oil. Put the spinach, ricotta, egg, flour, lemon zest, cheese, salt, pepper, shallots, garlic and nutmeg in a bowl and mix.
Shape into small dumplings and put in the fridge for 30 minutes.
Put the dumplings in boiling salted water and let them cook over low heat until they come to the surface. Remove.
Fry the sage in olive oil. Add the dumplings and fry for 2-3 minutes.
Serve with a fruity tomato sauce or a salad.If you try these Spinach ricotta dumplings or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Spinach ricotta dumplings

These spinach ricotta dumplings are easy in the making and vegetarian. We love it to eat with tomato sauce or serve with a big salad.

Course dumplings

Cuisine main dishes

Keyword Ricotta, spinach

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Draining time 2 hours hours

Total Time 30 minutes minutes

Servings 12 dumplings

Author Klaraslife

Ingredients

• 250 g fresh spinach
• 250 g ricotta
• 50 g grated tangy cheese
• 1 shallot
• 1 clove of garlic
• 1 organic lemon zest
• 50 g wholemeal spelt flour
• 1 egg yolk
• salt
• Pepper from the grinder
• nutmeg
• Sage leaves

Instructions

• Place the ricotta in a sieve and drain well (approx. 2 hours).
• Wash the spinach and put in a saucepan, over and rest 5 minute on medium temperature. Add in cold water, squeeze as many water out as you can and chop finely.
• Finely chop the shallot and garlic and fry in olive oil. Put the spinach, ricotta, egg, flour, lemon zest, cheese, salt, pepper, shallots, garlic and nutmeg in a bowl and mix.
• Shape into small dumplings and put in the fridge for 30 minutes.
• Put the dumplings in boiling salted water and let them cook over low heat until they come to the surface. Remove.
• Fry the sage in olive oil. Add the dumplings and fry for 2-3 minutes.
• Serve with a fruity tomato sauce or a salad.

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