Spinach Dumpling with Cheese is one of the most popular pasta recipes all over the world. These dumplings are formed into little ovals, like mini quenelles. Toss them with the Cream Sauce, the Alfredo Sauce, or the Gorgonzola Sauce. Or prepare a simple tomato sauce like the Marinara Sauce, toss in the dumplings, pour the mixture into a baking dish, and bake in a preheated 350°F oven until bubbling, about 25 minutes. Step by step directions:
SPINACH DUMPLINGS WITH CHEESE
- One 10-ounce package frozen chopped spinach, thawed and squeezed of all moisture
- 3⁄4 cup ricotta, regular or low-fat (do not use fat-free)
- 3 ounces Parmigiano-Reggiano, grated
- 3 large egg yolks, at room temperature
- 6 tablespoons all-purpose flour or more as needed
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon grated nutmeg
- Mix all the ingredients in a large bowl until fairly smooth, like a thick paste. Add a little more flour if necessary—but do not add enough that the mixture turns into a dough. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- Bring a large pot of water to a boil over high heat. Scoop out rounded teaspoonfuls of the cold spinach mixture; use a second teaspoon to make an egg-shaped dumpling, passing it between the teaspoons until it’s correctly formed. Drop the dumpling into the simmering water. Make about 8 more dumplings using this method; stir well in the pot. Cook until they float and are puffed, turning them in the water with a wooden spoon a few times, about 10 minutes.
- Remove the dumplings from the water with a slotted spoon and place them on a paper towel–lined plate. Repeat the process with the remaining batter until all the dumplings are made.
Makes 6 servings
To store: The dumplings can be tossed with a little fine-ground cornmeal, sealed in a plastic bag, and stored in the freezer for up to 2 months.
Although this may appear at first blush to be just a list of pasta sauces, it’s actually a section of sauced dishes: each sauce is offered as a complete pasta dish, noodles and all. You can, of course, pick and choose with wide latitude, although we’ve given our preference for the type of noodles with each sauce. We’ve divided the section into three parts: sauces that need minimal preparation, ones that require a little more, and ragùs, long simmered but worth the effort.
Lots of fun preparing this nice pasta recipe and Bon Apetit