Photo of Spinach-ricotta dumplings by WW

Spinach-ricotta dumplings

SmartPoints® value per serving
Total Time
51 min
30 min
6 min
Homemade dumpling are super versatile and very comforting in cold and warm weather meals. These Italian-inspired delights are full of spinach, ricotta cheese and a hint of bright lemon zest. Easy to prepare in under an hour, each of the six servings is six delicate-yet-hearty dumplings. Serve with a light tomato sauce and a sprinkle of Parmesan cheese for an inviting first course. Add some wilted chard and top with extra lemon zest for a stunning main dish. Kids will like the homey feeling of the dish and might find it their favorite comfort food sauteed in some butter with a touch of cheese.


Chopped frozen spinach

10 oz, thawed and squeezed dry

Part-skim ricotta cheese

1½ cup(s)

Egg white(s)

2 large

Grated Parmesan cheese

¾ cup(s)

Lemon zest

1½ tsp

Table salt

½ tsp

Ground nutmeg


Whole wheat pastry flour

cup(s), divided


  1. In a large mixing bowl, combine spinach, ricotta, egg whites, cheese, lemon zest, salt and nutmeg. Add 1/2 c flour; stir to form a sticky dough.
  2. Spread remaining 1/3 c flour in a rimmed baking sheet. Add 1/3 c more flour and spread into an even layer(you’ll end up with about 1/3 c flour leftover after forming the dumplings so we are not counting it in the recipe's SmartPoints and therefore, did not include it in the ingredient list). Scoop dough, a tablespoon at a time, onto floured pan; roll each into a rough ball (you should get 36 dumplings). 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, 5-6 minutes. Remove from water with a slotted spoon.
  4. Serving size: 6 dumplings