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Nutrition Facts

Instructions

• STEP 1

  Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

• STEP 2

  Meanwhile, peel and small dice onion; peel and mince garlic.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 3

  Preheat a medium saucepan over medium heat.

• STEP 4

  Once the saucepan is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring often, until starting to soften, 2-3 minutes.

  • 1 tbsp extra virgin olive oil

• STEP 5

  Wash spinach and set aside. (Skip if it came pre-washed.)

  • 1 (5 oz) pkg baby spinach

• STEP 6

  Add garlic, tomato sauce, diced tomatoes, water, sugar, and spices to the saucepan and stir to combine. Reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Cover and remove from the heat.

  • 1 (8 oz) can tomato sauce
  • ½ (14.5 oz) can diced tomatoes
  • ⅓ cup water
  • 1 tsp brown sugar
  • ¼ tsp Italian seasoning
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Meanwhile, when the water in the pot comes to a boil, remove lid, add the spinach and stir for a few seconds. Cook the spinach, uncovered, until wilted, 30-60 seconds. Once done, transfer the spinach to a colander using a slotted spoon and rinse under cold water.

• STEP 8

  Cover the pot of water with a lid and reduce heat to a simmer (this water will be reused to cook the dumplings).

• STEP 9

  Using your hands, squeeze as much water from the spinach as you can, then transfer to a cutting board. Finely chop spinach and place in a medium bowl.

• STEP 10

  Peel and mince additional garlic and add to the bowl with the spinach.

  • 1 clove garlic

• STEP 11

  Finely grate Parmesan. Add half to the bowl with the spinach; set the rest aside for garnish.

  • 2 oz Parmesan cheese

• STEP 12

  Add ricotta, bread crumbs, egg, salt, and pepper to the bowl and stir until thoroughly combined.

  • ½ (15 oz) pkg ricotta cheese
  • ½ cup panko bread crumbs
  • 1 egg
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 13

  Return the pot of water to a rolling boil.

• STEP 14

  While the water heats up, place flour on a plate and spread out in an even layer. Using a rounded tablespoon, form the spinach-ricotta mixture into balls and place on the dish with the flour.

  • ⅓ cup all-purpose flour

• STEP 15

  Gently roll each spinach-ricotta ball in the flour to coat. Carefully add dumplings to the boiling water; once they float to the top, boil for an additional 2-3 minutes. Remove to a plate using a slotted spoon.

• STEP 16

  To serve, divide marinara between bowls or plates and place spinach-ricotta dumplings on top. Sprinkle with reserved Parmesan and enjoy!