Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe

If you’re craving something cozy, Italian, and packed with fresh flavors, you’re going to absolutely adore this Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe. It’s one of those dishes that feels like a warm hug — soft, tender, and bursting with that perfect combo of creamy ricotta and vibrant spinach nestled in a rich, homemade tomato basil sauce. Whenever I make this, it brings my family together like magic, especially on those lazy weekend dinners or when I want to impress guests without getting too complicated.

What makes this recipe stand out to me is how it balances wholesome ingredients while still feeling indulgent. You’ll find that the fluffy ricotta dumplings soak up the sauce beautifully, and the fresh basil adds that irresistible Italian flair. Plus, it’s a great way to sneak some greens into dinner without anyone feeling like they’re eating a salad. Trust me, this Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe will quickly become a go-to comfort food in your kitchen!

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Ingredients You’ll Need

To get this Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe just right, you’ll want fresh, quality ingredients that complement each other, balancing the creamy dumplings with a savory, herbaceous sauce. Here’s a quick heads-up on picking things out before you start.

• Olive Oil: Use a good quality extra virgin for sautéing and drizzling to bring out those rich Italian flavors.
• Garlic Cloves: Freshly minced is best; it adds that signature warmth and aroma to both dumplings and sauce.
• Onion and Eschallot: Finely diced for sweetness and depth in the sauce and dumplings.
• Crushed Tomatoes: Go for quality canned tomatoes or fresh, ripe ones to ensure a thick, flavorful sauce.
• Tomato Paste: Boosts richness and body in the sauce without overpowering it.
• Fresh Basil: Use the stem in the sauce and leaves in the dumplings and for garnish – it’s key for aromatic freshness.
• Baby Spinach: Choose tender leaves for easy wilting and the perfect delicate texture.
• Ricotta Cheese: Make sure it’s the dry type — wet ricotta can make shaping the dumplings tricky.
• Parmesan: Freshly grated for that salty sharpness inside the mixture and sprinkled on top at serving.
• Eggs: Help bind the dumplings so they hold together perfectly during cooking.
• Flour: Just enough to bind without making the dumplings dense.
• Salt and Pepper: To season everything nicely.

Variations

I love tweaking this Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe depending on the season or what’s in my fridge. Feel free to personalize it to suit your taste or dietary needs — it’s pretty forgiving and delicious any way you go.

• Gluten-Free: I swapped in a gluten-free flour blend once, and the texture was just as delightful — just be sure to check your ricotta for any hidden gluten!
• Vegan-Friendly: I haven’t tried vegan ricotta here myself, but replacing cheese with tofu-based ricotta and skipping the eggs might work; just make sure to test binding.
• Extra Veggies: Adding finely chopped mushrooms or zucchini to the malfatti mixture can boost nutrition and add more texture.
• Spicy Kick: A pinch of red pepper flakes in the tomato basil sauce gives it a beautiful gentle heat that we really enjoyed one evening.

How to Make Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe

Step 1: Build Your Homemade Napoli Sauce

First things first — that Napoli sauce is where all the magic begins. Heat some olive oil in a small pot, then gently sauté your minced garlic and finely diced onion over medium heat until the onion becomes translucent and sweet, about 3 minutes. Once your kitchen smells like heaven, pour in the crushed tomatoes, add tomato paste, a splash of water, salt, pepper, a pinch of sugar, and that basil stem for good measure. Let it simmer over low heat, stirring occasionally, until it thickens (around 20 minutes). This sauce is the cozy backdrop for the dumplings to shine.

Step 2: Prepare the Spinach for Malfatti

While your sauce simmers, turn your attention to the spinach. Toss it with salt in a colander and let it sit for about 20 minutes to draw out moisture — here’s where I learned using a clean kitchen towel to squeeze out every bit of liquid makes shaping the dumplings so much easier. Chop the spinach roughly once drained. This extra step really helps avoid soggy dumplings, so don’t skip it!

Step 3: Cook Aromatics and Combine Your Dumpling Mixture

Heat olive oil in a skillet and sweat your garlic and eschallot until translucent, then add your chopped spinach just until it wilts. Transfer this fragrant mixture to a large bowl and let cool a bit. Next, it’s time to bring in the star ingredient — ricotta. Add ricotta, eggs, basil leaves, parmesan, flour, and seasoning into the bowl, mixing gently but thoroughly. The mixture will be on the wet side but still should hold shape enough to form dumplings. I always warn friends to resist adding extra flour here — too much makes the dumplings heavy, and these should stay light.

Step 4: Shape Your Dumplings (The Fun Part!)

Using two spoons, scoop about 1 1/2 tablespoons of mixture, then shape it into a little football or quenelle form by passing it between the spoons. Place them on a paper-lined tray and continue until you use all the mixture — expect around 24-30 dumplings. When I first tried shaping these, I found that wet hands only made a mess, so the spoon method is a total game-changer.

Step 5: Cook the Dumplings Gently

Bring a large pot of salted water to a rolling boil. Add 6 dumplings at a time, being careful not to overcrowd the pot. They’ll cook fast — about 2 minutes — and once they float to the surface, they’re ready. Use a slotted spoon to fish them out and let them rest on paper towels. Cooking in batches helps maintain their shape and keeps them tender.

Step 6: Bake to Perfect Golden Bliss

Preheat your oven to 180°C (350°F). Pour your thick and luscious Napoli sauce into a baking dish, place the cooked dumplings on top in one layer, then drizzle with a touch of extra virgin olive oil. Pop it into the oven for about 15 minutes — you’re looking for a delicate golden blush on the dumplings’ surface. This final step melds all those flavors together beautifully.

Once baked, sprinkle extra parmesan and torn basil leaves on top before serving. I promise you, the aroma alone will have everyone at the table ready to dive in.

How to Serve Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe

Garnishes

I always finish off with a generous sprinkle of freshly grated parmesan and some torn fresh basil leaves — the aroma and vibrant green pop just make the dish look as good as it tastes. Sometimes, I add a drizzle of good-quality extra virgin olive oil right before serving for that silky finish.

Side Dishes

This recipe stands beautifully on its own, almost like gnocchi, but when I want to round out the meal, I pair it with a crisp Italian salad dressed with balsamic or lemon vinaigrette. Roasted vegetables or a simple garlic bread also complement the creamy dumplings really well.

Creative Ways to Present

For special occasions, I serve the dumplings in individual shallow bowls with a spoonful of sauce artistically drizzled around, topped with microgreens or edible flowers to elevate the look. You can also bake them in mini ramekins for individual portions, which always brings a bit of charm to the table.

Make Ahead and Storage

Storing Leftovers

I store any leftover dumplings and sauce in airtight containers in the fridge separately if possible. This keeps the dumplings from getting too soggy sitting in sauce. They usually last nicely for up to 3 days, making for easy next-day lunches or dinners.

Freezing

If I’m planning ahead, I freeze the shaped raw dumplings on a parchment-lined tray until firm, then transfer them to a freezer bag. This way, you can cook them straight from frozen by just adding a couple extra minutes to the boiling time — perfect for busy nights!

Reheating

To reheat, I gently warm dumplings in a skillet with a bit of sauce or in the oven covered with foil. If you’re reheating just sauce, a quick simmer on the stove works perfectly. Avoid the microwave if you want to keep the dumplings nice and tender without drying out.

FAQs

Final Thoughts

I absolutely love how this Italian Spinach Ricotta Dumplings with Tomato Basil Sauce Recipe brings fresh, comforting flavors to the table without fuss. Making these dumplings always turns into a fun, hands-on experience, and the payoff is huge every time someone takes that first tender bite. If you’re looking to add a new Italian classic to your repertoire — that’s both special and approachable — this is the one to try. I can’t wait for you to share it with your loved ones and make your own delicious memories.

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