Description
Spinach Ricotta Dumplings in Napoli Sauce is a comforting Italian dish combining soft, fluffy ricotta and spinach dumplings with a rich, tangy homemade Napoli tomato sauce. Perfect for any occasion, this vegetarian-friendly recipe highlights fresh ingredients and authentic flavors to deliver warmth and smiles at your table.
Ingredients
Scale
Dumplings
- 300g fresh spinach
- 250g ricotta cheese (preferably whole-milk)
- 50g grated Parmesan cheese
- 2 eggs, beaten
- 100g all-purpose flour (or almond flour/gluten-free baking mix for gluten-free option)
- Salt, to taste
- Black pepper, to taste
- Optional: fresh parsley or oregano for herb boost
- Optional: mozzarella or fontina cheese, grated, for cheesy upgrade
Napoli Sauce
- 2 tbsp olive oil
- 2–3 cloves garlic, minced
- 400g fresh tomatoes, chopped, or 1 can (400g) San Marzano tomatoes
- Salt, to taste
- Black pepper, to taste
- Handful of fresh basil leaves
- Optional: red chili flakes or fresh chili for spicy variation
Garnish
- Freshly grated Parmesan cheese
- Fresh basil leaves
- Extra virgin olive oil drizzle
Instructions
- Prepare the Spinach: Rinse fresh spinach thoroughly. Blanch in boiling water for 1-2 minutes until just wilted. Drain and squeeze out all excess moisture with a clean kitchen towel or cheesecloth to avoid soggy dumplings.
- Mix the Dumpling Dough: In a large bowl, combine drained spinach with ricotta cheese, grated Parmesan, beaten eggs, flour, salt, and pepper. Mix gently until a soft, sticky dough forms, taking care not to overmix to keep dumplings tender.
- Shape the Dumplings: Using a spoon or your hands, scoop small portions of the mixture and roll into bite-sized balls. Place on a lightly floured tray, spaced apart to prevent sticking.
- Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Drop dumplings in batches to avoid overcrowding. Once they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon and set aside.
- Prepare the Napoli Sauce: Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant, but not browned. Add chopped fresh tomatoes or canned San Marzano tomatoes, salt, pepper, and fresh basil leaves. Simmer gently for 15-20 minutes until sauce thickens and flavors deepen.
- Combine and Serve: Pour the simmered Napoli sauce into a serving dish or pan. Gently add dumplings, tossing carefully to coat evenly without breaking. Warm together for a few minutes. Serve immediately with extra Parmesan, fresh basil, and a drizzle of olive oil.
Notes
- Ensure all moisture is squeezed out completely from the spinach to prevent watery dumplings.
- Keep dumplings uniform in size for even cooking and attractive presentation.
- Handle dumplings gently while mixing and cooking to maintain their delicate texture.
- Simmer sauce slowly over low heat to develop rich flavors instead of rushing with high heat.
- Use fresh basil and high-quality ricotta for the best taste and aroma.
- Freeze shaped dumplings on a tray first before transferring to freezer bags to avoid sticking.
- Reheat dumplings gently in simmering water or steam to retain softness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Boiling and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 85 mg
Keywords: Spinach ricotta dumplings, Napoli sauce, Italian dumplings, vegetarian Italian recipe, homemade tomato sauce, ricotta dumplings, comfort food, meat-free dumplings