6

Spinach-Ricotta Dumplings

Total Time
51 min
Prep
30 min
Cook
6 min
Serves
6
Difficulty
Easy
While these dumplings are tasty with just some heated tomato sauce spooned over top, they’re also great served on a bed of sautéed greens.
Ingredients

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

tsp

whole wheat pastry flour

cup(s), divided

Instructions

  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

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