Photo of Spinach and Ricotta Dumplings by WW

Spinach and Ricotta Dumplings

Points® value
Total Time
51 min
30 min
6 min
While these dumplings are tasty with just someheated tomato sauce spooned over top, they’re alsogreat served on a bed of sautéed greens.


Chopped frozen spinach

10 oz, (285 g), thawed and squeezed dry

Part-skim ricotta cheese

1½ cup(s), (375 ml)

Egg whites

2 serving(s), large

Grated Parmesan cheese

¾ oz, (175 ml)

Lemon zest

1½ tsp(s), (7 ml)

Table salt

½ tsp(s), (2 ml)

Ground nutmeg

tsp(s), (0.5 ml)

Whole wheat pastry flour

cup(s), (150 ml), divided


  1. In a large mixing bowl, combine spinach, ricotta, egg whites, cheese, lemon zest, salt and nutmeg. Add 125 ml (1/2 cup) flour; stir to form a sticky dough.
  2. Spread remaining 125 ml (1/2 cup) flour in a rimmed baking sheet. Scoop dough, a tablespoon at a time, onto floured pan; roll each into a rough ball (you should get 36 dumplings; you’ll have about 75 ml (1/3 cup) flour remaining). Let dumplings rest on pan for at least 15 minutes and up to an hour.
  3. Bring a large pot of lightly salted water to a boil. Shake off excess flour and simmer dumplings, stirring occasionally, until cooked through, 56 minutes. Remove from water with a slotted spoon.
  4. Serving size: 6 dumplings