One of the earliest recipes I found on Weelicious was for “Spinach Gnocch-wee”, which, aside from having such a cute name, looked irresistably adorable in the picture. I read the recipe and filed it away until my recent effort to compile links to all of the recipes I want to try, when I came across it again. And now, with my ongoing attempts to get more vegetables and dairy into the munchkin, I realized that this recipe could be perfect.
So I set out to give them a try and found the mixture (dough? batter?) came together really easily – you really can’t beat instructions to throw all of the ingredients into the food processor. But when it came time to make those perfect little balls I was inspired by, well, I have absolutely no idea how she did it. I tried flouring my hands, but they were so sticky there was no way I was going to be able to make them round! Enter plan B – take a cookie scoop (most useful kitchen tool ever!) and dump them directly into the boiling water to cook.
And the result? Delicious – even the munchkin gobbled them up! – but not nearly as pretty as the ones in the picture. Oh, well…not everything needs to be perfect! Also, another change I made was to the name…I couldn’t really figure out how these related to gnocchi (the shape maybe? or soft texture?), so I decided to just call them dumplings. But whatever you call them, these are definitely a keeper in my house!
Spinach Ricotta Dumplings
adapted from Weelicious
10 oz box frozen chopped spinach
1 cup whole milk ricotta cheese
2/3 cup romano cheese, plus extra for serving
1 egg yolk
2 tbsp flour
Bring a large pot of water to a boil.
Defrost the frozen spinach (I did this in the microwave). Squeeze all of the water out of the spinach by dumping it in a clean kitchen towel, making a pouch, and twisting until you can’t get any more liquid out (don’t worry, the green comes out in the wash!).
Place all of the ingredients in a food processor and pulse until smooth and thoroughly combined
Using a cookie scoop (you could probably also use 2 spoons), take approximately 1-2 teaspoons at a time and dump directly into the boiling water. Do not overcrowd the pot – you’ll probably need to do 2-3 batches. Cook the dumplings for about 5 minutes (the last ones in probably cooked a little less than that). Remove to a plate with a slotted spoon. They will be very soft when they first come out but firm up a bit as they cool.
Serve sprinkled with additional romano cheese.
Makes approximately 6 servings