Spinach-and-ricotta dumplings

Spinach-and-ricotta dumplings

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  • 4
  • Easy
  • 20 minutes
  • 20 minutes
  • Woolworths Chenin Blanc Reserve 2011 (Ken Forrester Wines)


  • 200 g spinach, blanched and chopped
  • 1 cup ricotta
  • 1 clove garlic, grated
  • 2 t chives, chopped
  • 2 free-range eggs
  • 60 g flour
  • 1/2 t salt
  • 1 T olive oil
  • Fried bacon bits, to serve
  • Fried mushrooms, to serve
  • Parsley, to garnish
  • 90 g Parmesan, grated

Cooking Instructions

Combine the spinach, ricotta, Parmesan, garlic, chives and eggs in a mixing bowl. Add the flour and salt and mix until well combined. Shape the mixture into golf ball-sized dumplings and chill for 15 minutes.

Poach the dumplings in simmering salted water for 3 minutes. Remove using a slotted spoon and drain on kitchen paper.

Heat the olive oil in a large frying pan and fry the dumplings until golden brown. Drain on kitchen paper and serve with the crispy bacon and mushrooms, garnished with parsley.

TASTE's take:

These dumplings are packed with bright green spinach and really easy to make.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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