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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
  • ¾ cup flour (use white rice flour for gluten-free option)
  • 1 cup grated fresh parmesan cheese, divided
  • ¾ teaspoon Celtic sea salt
  • ¼ teaspoon pepper
  • ¼ teaspoon organic garlic powder
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh chopped parsley
  • 2 eggs, slightly beaten
  • 6-10 cups water
  • ½ cup melted butter


  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 cool to room temperature.
  2. Stir in flour, ½ cup parmesan cheese, salt, pepper, garlic powder, nutmeg, 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. Heat water until just boiling. Drop about 12 dumplings at a time into boiling water; cook 5-6 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. Drizzle the ½ cup melted butter over the cooked dumplings. Sprinkle with the remaining parmesan cheese. Serve hot.


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