“This recipe is from my favorite cookbook, a book of family recipes collected for me by my greatest cooking inspiration, my dad. This is his description of the recipe: "Spinach Dumplings have become a favorite at special dinners such as Thanksgiving and Christmas. I first made these while trying to impress a date before you were born. The meal was great, she wasn't. Dumped the girl, kept the dumplings."”
READY IN:
15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Thaw and squeeze spinach to remove most of the moisture.
  2. Add 2 tbsp butter to medium hot pan and toss onions and spinach together until thoroughly warm and quite dry.
  3. Transfer to bowl and add ricotta first, stir together. (this cools the spinach and prevents the eggs from cooking when added).
  4. Add eggs, parmesan, and flour.
  5. Spoon 3/4" balls from the mix and roll in flour to coat.
  6. Heat the chicken broth to boil, then simmer.
  7. Add dumplings to broth and cook 10-12 minutes. (make sure the broth does not boil as this could undo the dumplings).
  8. Serve dumplings in a bowl with melted butter and a dusting of Parmesan cheese.

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