Potato and Spinach Dumplings

Soft, pillowy, and bursting with flavor, these Potato and Spinach Dumplings are a delightful twist on classic comfort food. Combining velvety mashed potatoes, vibrant sautéed spinach, and a hint of nutmeg for warmth, this recipe creates a delicate dumpling dough that's lightly boiled and then pan-fried for a golden, crispy exterior. Finished with a buttery garlic sauce and a generous sprinkle of freshly grated Parmesan, these dumplings are perfect as a cozy main dish or an elegant side. Ready in under an hour, they're easy to prepare yet impressive enough for dinner parties. Serve them warm with a garnish of parsley for a meal that’s as beautiful as it is delicious. This recipe is ideal for potato dumpling enthusiasts, spinach lovers, and anyone craving a vegetarian comfort dish that’s indulgent yet wholesome.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Potatoes
• 200 grams Fresh spinach
• 150 grams All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg (optional)
• 2 tablespoons Butter
• 2 cloves Garlic (minced)
• 50 grams Parmesan cheese (grated)
• 1 tablespoon Olive oil
• 2 liters Water

Directions

Step 1

Peel and chop the potatoes into evenly sized chunks. Boil them in a large pot of salted water for 15-20 minutes or until fork-tender. Drain thoroughly and allow them to cool slightly.

Step 2

While the potatoes are boiling, rinse the spinach and sauté it in a pan with 1 tablespoon of olive oil and a pinch of salt until wilted, about 2-3 minutes. Allow the spinach to cool slightly and squeeze out any excess moisture. Chop finely.

Step 3

In a large mixing bowl, mash the cooked potatoes until smooth. Add the chopped spinach, egg, all-purpose flour, salt, black pepper, and nutmeg (if using). Mix until a cohesive dough forms. The dough should be soft but not sticky. If it is too sticky, add a little more flour, one tablespoon at a time.

Step 4

Dust your work surface with flour and roll the dough into several long ropes, about 2 cm thick. Cut each rope into 2-3 cm pieces to form the dumplings.

Step 5

Bring a pot with 2 liters of salted water to a gentle boil. Add the dumplings in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.

Step 6

In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Optional: Add a pinch of nutmeg to the butter sauce.

Step 7

Add the cooked dumplings to the skillet and sauté them until lightly golden on the outside, about 3-5 minutes.

Step 8

Serve the dumplings warm with freshly grated Parmesan cheese on top. Optionally, garnish with chopped parsley or an extra drizzle of olive oil.

Nutrition Facts

Serving size	(3040.6g)

Amount per serving	% Daily Value*
Calories	1715.9

Total Fat 61.1g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 325.3mg	0%
Sodium 3643.3mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 20.4g	0%
Total Sugars 6.8g
Protein 59.1g	0%

Vitamin D 58.2IU	0%
Calcium 999.0mg	0%
Iron 20.2mg	0%
Potassium 2993.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 13.8%

Carbs: 54.2%