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We love an Adelady who’s passionate about food! The lovely Felicia from @love_food_story has been kind enough to let us show you this recipe that we just HAD to share after seeing it on her Instagram… you’re welcome!

Prep: 30mins
Cook: 2–3mins boiling or 40mins baking in oven
Serves: approximately 4 people


1kg fresh or frozen spinach
350g ricotta cheese
115g freshly grated parmesan cheese
3 eggs, beaten lightly
Pinch of nutmeg
Salt and pepper
115g plain flour (plus extra for dusting)
Napoletana sauce for cooking


  • Cook the Napoletana sauce for 30 minutes on the stove while preparing dumplings.
  • Wash spinach and place in the saucepan with boiled water. Cover and cook on low heat for 6–8 minutes until wilted. Drain very well and set aside to cool.
  • Press liquid out as much as possible, then chop or process in food processor. Or, if using frozen spinach, always drain well before mixing into ingredients.
  • Place the spinach in a bowl and add ricotta, the parmesan, the eggs and nutmeg and season with salt and pepper.
  • Beat until thoroughly combined.
  • Begin by sifting in the flour and lightly work into the mixture, adding more if necessary, to make a workable mixture.
  • Cover with cling wrap and chill for 1 hour.
  • With floured hands, break off small pieces of the mixture and roll them into walnut sized balls. Handle them as little as possible, as they are quite delicate.
  • Lightly dust the dumplings with flour.
  • Bring a large saucepan of lightly salted water to the boil.
  • Add the dumplings and cook 2–3 minutes, until they rise to the surface. Remove them from the saucepan with a slotted spoon, drain well and set aside.
  • Serve in a bowl with your freshly made Napoletana sauce and sprinkle with parmesan cheese.
  • Alternative: you can place Napoletana sauce in a baking tray and once it’s boiling add the dumplings in the tray and top with more sauce and parmesan cheese. Bake in oven for about 40 minutes at 180°.
  • Ready to serve.
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Adelady Guest

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