045 / 75 · Cook Once on a Day Off

Spinach, Ricotta and Semolina Oven Dumplings

24 slab-cut dumplings; 6 servings of 4 · Active 35 min · Total 2 hr 30 min

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These oven dumplings begin as a thick semolina mixture, spread into a tray to set and cut into small rectangles. Spinach and ricotta lighten the texture, while Parmesan and butter give the tops a golden edge. There is no need to roll individual dumplings or boil them in batches. The method suits a day off because the mixture needs a proper chill before it can be lifted and arranged for baking.

Jump to ingredients

Baked spinach and ricotta semolina dumplings in overlapping golden rectangles.

Choose fine semolina and stir steadily

Fine semolina absorbs the hot milk and thickens quickly. Coarse grains or whole couscous are not interchangeable here. Sprinkle it in gradually while whisking, then switch to a sturdy spoon as the mixture thickens. Scrape the bottom and corners of the saucepan so no dry lumps or scorched film remain. It should become thick enough to pull away from the sides before the ricotta and egg are added.

Remove spinach water first

Frozen spinach is convenient for this batch, but its thawing water is not part of the measured milk. Squeeze it firmly and chop it so long strands do not drag through the slab when you cut. Let the hot semolina stand for ten minutes before stirring in the beaten eggs: adding them immediately to a piping-hot pan risks little cooked egg flecks instead of a smooth mixture.

Give the slab time to become handleable

Spread the mixture evenly in the lined tray and refrigerate it promptly. It needs to feel firm and cold before cutting. Rectangles make use of the whole slab, with no offcuts to reroll. Arrange them with only a little overlap so every piece has some exposed top to brown. For future meals, divide the baked batch into shallow containers; keep the pieces in a single layer where possible so they reheat evenly without being crushed.

Ingredients

  • 3 cups whole milk (720 ml)
  • 1 cup fine semolina (170 g)
  • 1/2 teaspoon fine salt (3 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 1/8 teaspoon ground nutmeg (0.25 g)
  • 7 oz frozen chopped spinach, thawed and squeezed to about 3 1/2 oz (200 g before squeezing; about 100 g after)
  • 1 cup ricotta, drained if wet (250 g)
  • 2 large eggs, beaten
  • 1/2 cup finely grated Parmesan (50 g), divided
  • 2 tablespoons unsalted butter, melted (30 g), divided

Set out

Heavy 3-quart (3-liter) saucepan, Whisk and sturdy spoon, 9 by 13-inch (23 by 33 cm) tray for chilling, 9 by 13-inch (23 by 33 cm) baking dish, Baking paper, Instant-read thermometer

Allergens

Wheat, Milk, Egg. Check labels and substitutions.

Make it

  1. Bring the milk, salt, pepper and nutmeg to a gentle simmer in the saucepan. Gradually whisk in the semolina. Reduce to low and stir constantly for 5–7 minutes, until very thick and pulling away from the pan. Remove from the heat and stand for 10 minutes.
  2. Chop the squeezed spinach finely. Stir it into the warm semolina with the ricotta, beaten eggs and half the Parmesan until evenly mixed.
  3. Line the chilling tray with baking paper. Spread the mixture into an even slab about 3/4 inch (2 cm) thick. Refrigerate promptly until cold and firm, allowing at least 1 hour; keep the warm slab shallow rather than leaving it on the counter.
  4. Heat the oven to 400°F/200°C. Brush the baking dish with 1 teaspoon of the melted butter. Lift the cold slab out using its paper and cut into 24 rectangles in a 4 by 6 grid.
  5. Arrange the pieces in the dish, overlapping only slightly. Brush with the remaining butter and sprinkle with the remaining Parmesan. Bake for 25–30 minutes until golden at the edges and 165°F/74°C in the center.
  6. Let stand for 5 minutes before serving four pieces per person. For storage, divide into shallow containers and refrigerate promptly.

Do the waiting on a day off

The chilling stage is passive time, but it is essential. Bake when the slab is ready, then freeze meal-sized portions instead of trying to compress the setting time before work.

A useful detail

The total allows about an hour of chilling. If the slab is still soft, chill longer rather than adding dry semolina after cooking; it must be firm enough to lift cleanly.

Another way

  • Use 7 oz (200 g) frozen chopped chard, thawed and squeezed to about 3 1/2 oz (100 g), instead of spinach.
  • Serve with a separately heated tomato sauce if desired; keep it separate when freezing so the dumplings do not soak in it.

Keep it well

Keep the unbaked slab refrigerated at 40°F/4°C or below and bake within 1 day. Refrigerate baked portions within 2 hours, or 1 hour above 90°F/32°C, and use within 3 days, counting from the original preparation. Freeze baked portions for up to 2 months; thaw in the refrigerator. Reheat covered to 165°F/74°C, uncovering briefly for the top. Carry chilled with two cold sources and refrigerate at work.