Spinach Cashew Ricotta Dumplings in a Marinara Sauce - holycowvegan.net
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5 from 2 votes

Spinach Cashew Ricotta Dumplings in a Marinara Sauce

My Spinach Cashew Ricotta Dumplings are a vegan take on gnocchi verde, a delicious pasta made with flour, spinach, and ricotta cheese. Serve these with a vibrant marinara sauce for a healthy, happy meal.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian, Soy-free, Vegan
Servings: 8 servings
Calories: 226kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

For the spinach cashew ricotta dumplings:

  • 1 cup raw cashews, soaked for at least 30 minutes
  • 2 12-oz packages frozen chopped spinach
  • 1 tsp extra virgin olive oil
  • 1/4 cup nutritional yeast
  • 1/2 tsp nutmeg
  • 3/4 cup unbleached all-purpose flour, plus 1/4 cup more for dusting
  • Sea salt or pink salt to taste
  • Ground black pepper to taste

For the marinara:

  • 1 28-oz can San Marzano tomatoes, placed in a bowl and squeezed with your fingers until they break down. Swirl a cup of water in the tin and reserve.
  • 7 cloves garlic, thinly sliced
  • 1 tsp dry thyme (use 1 tbsp fresh, or use 4-5 fresh basil leaves if you have that)
  • 1 tsp red pepper flakes
  • Salt and ground black pepper to taste
  • 1 tsp extra virgin olive oil

Instructions

Make the marinara:

  • Heat the oil in a wide saucepan or wok. Add the garlic and let it cook, stirring, for a few seconds until it just starts to change color.
  • Add the crushed tomatoes and the reserved water from the tin. Add the thyme and red pepper flakes and mix well. Add some ground black pepper if you want to.
  • Let the sauce cook over medium heat, stirring frequently, for 15 minutes or until it has reduced and looks bright orange on top.
  • Add salt to taste.

Make the spinach cashew ricotta dumplings:

  • Thaw the spinach on the countertop, or, for a quicker method, place it in a microwave-safe bowl and zap until defrosted, about five minutes. Squeeze out as much water as you can.
  • Heat the olive oil and add the spinach along with salt and ground black pepper. Saute until the spinach is quite dry and cooked. Transfer to a large bowl.
  • Drain the cashews and blend them with one cup of water until you have a very smooth paste. Add to the bowl with the spinach.
  • Add the all-purpose flour, nutritional yeast, and nutmeg to the bowl along with more salt if needed. Mix well. 
  • Place a large pot of water to boil.
  • Place the flour for dusting on a plate and drop a spoonful of the spinach dumpling batter on the flour. Turn to coat with the flour then, using your fingers, gently shape into a ball. Place on a floured plate until you shape the rest of the dumplings. I got 24 dumplings, about an inch in diameter.
  • When the water has boiled, gently drop the dumplings into the water, one at a time. Cook for about 7-8 minutes, but don't stir them as they cook because you don't want to break them. As the dumplings cook, they will rise to the surface.
  • Using a slotted spoon, fish the dumplings out of the water and place them on a plate covered with paper towels.
  • To serve, place some marinara on a plate, and top with the dumplings.

Nutrition

Calories: 226kcal | Carbohydrates: 27.9g | Protein: 10.1g | Fat: 10.2g | Potassium: 960mg | Fiber: 5.5g | Sugar: 4g | Vitamin A: 8900IU | Vitamin C: 52.8mg | Calcium: 120mg | Iron: 5.6mg