Italian Spinach and Ricotta Dumplings


In Italian these are called Gnocchi Verde. You can just call them delicious! They can be made ahead and frozen, or made a day ahead of time and just reheated, covered, in a 300°F oven for 15 minutes. 


  • 2 tablespoons butter or ghee
  • 1 tablespoon finely chopped onion
  • 3 (10-ounce) packages organic frozen chopped spinach, thawed and drained
  • 1 cup ricotta cheese
  • 3/4 cup sprouted wheat or unbleached flour (or sweet white rice flour for gluten-free option)
  • 1 cup grated fresh parmesan cheese, divided
  • 3/4 teaspoon Celtic sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon organic garlic powder
  • 1/4 teaspoon ground nutmeg (freshly grated is nice)
  • 2 tablespoons fresh chopped parsley
  • 2 pastured eggs, slightly beaten
  • 1/2 cup melted butter (save for later)
  • 6 to 10 cups boiling water or chicken broth


  1. In a large skillet over medium-high heat, sauté onion in butter until onion is translucent. Stir in drained spinach and cook until almost dry, about 5 minutes. Add ricotta cheese and cook an additional 2 minutes. Remove from heat and let cool to room temperature.
  2. Stir in flour, 1/2 cup parmesan cheese, salt, pepper, nutmeg, garlic, parsley, and eggs.
  3. Shape into walnut-sized balls, using additional flour as needed. (If not cooking immediately, coat with flour and store in a single layer in a covered glass dish in the refrigerator for up to 24 hours.)
  4. Drop about 12 dumplings at a time into barely boiling water; cook 5 to 6 minutes or until dumplings float to the surface. Remove from water with slotted spoon and place in a 9x13-inch glass baking dish and keep warm. Repeat until all dumplings are cooked.
  5. Melt the remaining 1/2 cup of butter and use it to drizzle the cooked dumplings. Sprinkle with the remaining 1/2 cup parmesan cheese. Serve hot.


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Italian Spinach Ricotta Dumplings

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