Baked Spinach-Ricotta Dumplings

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Baked Spinach-Ricotta Dumplings

Recipe by Selma Brown Morrow

  • 4Servings


  • 6 oz. tube polenta ( 1/3 of an 18-oz. package), chopped
  • 3/4 cup fresh ricotta
  • 1/2 cup panko
  • 1/4 cup grated Parmesan
  • 1 cup fresh spinach
  • 3 cups marinara sauce, warmed
  • shaved Parmesan and sliced fresh basil, for garnish


In food processor, pulse first 4 ingredients until blended, 15 to 20 seconds. Add spinach and pulse until finely chopped; season. Drop tablespoonfuls onto parchment-lined baking sheet. Bake at 475° until golden on bottom, 15 minutes. Divide marinara among shallow bowls; top with dumplings. Top with cheese and basil.