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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!
Spinach ricotta dumplings
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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