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Delightful Vegan Spinach and Ricotta Dumplings

Spinach and Ricotta Gnudi 🌿🍅

By Let's Cook Published 2 months ago 3 min read

If you're in search of a delicious and satisfying vegan dish, look no further than these delightful Spinach and Ricotta Dumplings. This recipe serves two and is a perfect blend of nutritious ingredients, making it a wholesome meal choice. Whether you're vegan or just looking to try something new, these dumplings are sure to become a favorite.

Interested in more vegan recipes? Click here.

Ingredients

Here's what you'll need to make these delectable dumplings:

380g frozen spinach, cooked and drained

300g vegan ricotta or homemade tofu ricotta (blend tofu with 1 tsp miso paste, 1 tbsp lemon juice, 1 tbsp nutritional yeast, salt and pepper, and a bit of water to help blend)

4 tbsp nutritional yeast or vegan Parmesan

2 tbsp cornstarch (acts as a binder, similar to an egg)

2 tbsp flour

Salt, pepper, and nutmeg to taste

Plain flour for coating

To serve, you can use a rich homemade tomato sauce or a simple butter and sage dressing.

Instructions:

Prepare the Spinach:

Start by cooking the frozen spinach. Once cooked, make sure to drain it thoroughly to remove as much excess water as possible. Finely chop the spinach to ensure it blends well with the other ingredients.

Make the Tofu Ricotta:

If you're making homemade tofu ricotta, blend tofu with 1 teaspoon of miso paste, 1 tablespoon of lemon juice, 1 tablespoon of nutritional yeast, salt, and pepper. Add a little water if necessary to achieve a smooth consistency.

Combine Ingredients:

In a large mixing bowl, combine the finely chopped spinach with the vegan ricotta or tofu mixture. Add 4 tablespoons of nutritional yeast (or vegan Parmesan), 2 tablespoons of cornstarch, and 2 tablespoons of flour. Season the mixture with salt, pepper, and a pinch of nutmeg. Mix everything together until well combined.

Form the Dumplings:

With your hands, form the mixture into small balls. Coat each ball lightly with plain flour. This helps to keep them from sticking together and gives a nice texture when cooked.

Cook the Dumplings:

Bring a large pot of water to a boil. Carefully drop the dumplings into the boiling water. They will cook quickly—when they rise to the surface, they are done. This usually takes just a few minutes.

Prepare the Tomato Sauce:

If you choose to serve the dumplings with a homemade tomato sauce, here's a simple recipe: Sauté finely chopped onion, carrot, and celery in olive oil until softened. Add tomato passata and let the sauce simmer on low heat for at least 30 minutes. This allows the flavors to meld together beautifully, resulting in a rich and savory sauce.

Alternative Butter and Sage Dressing:

For a lighter option, melt some vegan butter in a pan and add fresh sage leaves. Cook until the sage becomes crispy. This aromatic dressing complements the dumplings wonderfully.

Serve and Enjoy:

Once the dumplings are cooked, serve them hot with your choice of sauce. The combination of the tender dumplings with either the rich tomato sauce or the fragrant butter and sage dressing is truly mouthwatering.

Tips for Success

Draining the Spinach: Make sure to drain the spinach thoroughly. Excess water can make the mixture too wet, making it difficult to form into balls.

Binding the Mixture: The cornstarch and flour act as binders, helping to hold the dumplings together. Don't skip these ingredients.

Seasoning: Adjust the seasoning to your taste. Nutmeg adds a nice warmth to the dumplings, but use it sparingly.

Conclusion

These Vegan Spinach and Ricotta Dumplings are a testament to how delicious plant-based eating can be. They are easy to make, packed with flavor, and versatile enough to be paired with different sauces. Give this recipe a try for your next meal, and enjoy the delightful combination of textures and tastes.

Interested in more vegan recipes? Click here.

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