SPINACH DUMPLINGS
These spinach dumplings stuffed with ricotta cheese are the perfect meatless comfort food. You can boil or steam them for an absolutely delicious dish!
Provided by Diabetic Foodie
Categories Main Course
Time P1DT55m
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine the frozen spinach and 2 tablespoons of water. Cover and cook over low heat, stirring occasionally, until the spinach is completely thawed, about 15 minutes.
- Drain the spinach in a strainer and allow to cool.
- Place the spinach on a clean dish towel or cloth napkin, then grab the corners to form a pouch. Twist to squeeze out as much liquid as possible, then set aside.
- Beat the eggs in a large bowl.
- Add the bread crumbs, Italian seasoning, ricotta, Parmesan, scallions, parsley, basil, garlic, nutmeg, and black pepper. Mix well. Add the spinach and mix again until the spinach is well-incorporated.
- Cover and refrigerate for 24 hours.
- Line two baking sheets with parchment paper. Lightly dust with flour.
- Take a generous teaspoonful of the chilled dough, roll it into a ball, then place on the prepared baking sheet. Repeat with remaining dough, making sure the dumplings don't touch.
- Make a dent in the middle of each dumpling with the end of a wooden spoon or your thumb.
- Select a saucepan that will fit a bamboo steamer. Fill it half-full with water and bring to a boil.
- Place the dumplings in a steamer basket, making sure they don't touch.
- Place the basket on top of the saucepan and steam over high heat for 10 minutes.
- Transfer the dumplings to a covered dish to stay warm while you steam the remaining dumplings.
Nutrition Facts : ServingSize 8 dumplings, Calories 294 kcal, Carbohydrate 29 g, Protein 14 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 101 mg, Sodium 224 mg, Fiber 5 g, Sugar 3 g
MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)
Recipe video above. Malfatti means "badly formed" in Italian. These irregular spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible!Like gnudi except with the addition of spinach, this traditional Italian dish can be served straight after boiling them. But it's really worth a quick 15 minute bake to get a light golden crust on the Malfatti as well as caramelisation on the edges of the Napoli sauce. It really takes it in a deliciously different direction!Servings: This will serve 4 very hungry people, or 5 standard servings.
Provided by Nagi
Categories Mains
Time 1h10m
Number Of Ingredients 25
Steps:
- Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
- Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
- Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
- Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
- Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
- Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
- Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
- Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
- Preheat oven to 180°C / 350°F.
- Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
- Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
- Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!
Nutrition Facts : Calories 503 kcal, Carbohydrate 32 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 151 mg, Sodium 1601 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
ITALIAN STEW WITH SPINACH DUMPLINGS
Savor hot and hearty dumplings Italian style, with spinach and beefy red sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in spaghetti sauce, mushrooms and water. Heat to boiling; reduce heat.
- In medium bowl, mix Bisquick mix, spinach, cheese and milk until soft dough forms. Drop dough by 10 spoonfuls onto hot spaghetti mixture.
- Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1850 mg, Sugar 19 g, TransFat 1 g
SPINACH-RICOTTA DUMPLINGS WITH GARLIC TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
- Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 162 milligrams, Sodium 809 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 6 grams
SPINACH RICOTTA DUMPLINGS
Make and share this Spinach Ricotta Dumplings recipe from Food.com.
Provided by yooper
Categories European
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, saute onion in butter till tender.
- Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
- Stir in ricotta; cook and stir for 3 minutes.
- Transfer to a large bowl.
- Add 3/4 cup of flour, Parmesan cheese and garlic salt.
- Cool for 5 minutes.
- Stir in eggs; mix well.
- Place remaining flour in a bowl.
- Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
- In a large saucepan; bring water and bouillion to a boil-reduce heat.
- Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
- Remove from the liquid with a slotted spoon; keep warm.
- Drizzle with butter and sprinkle with Parmesan cheese.
SPINACH DUMPLINGS
This recipe is from my favorite cookbook, a book of family recipes collected for me by my greatest cooking inspiration, my dad. This is his description of the recipe: "Spinach Dumplings have become a favorite at special dinners such as Thanksgiving and Christmas. I first made these while trying to impress a date before you were born. The meal was great, she wasn't. Dumped the girl, kept the dumplings."
Provided by Liz with a Z
Categories Spinach
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Thaw and squeeze spinach to remove most of the moisture.
- Add 2 tbsp butter to medium hot pan and toss onions and spinach together until thoroughly warm and quite dry.
- Transfer to bowl and add ricotta first, stir together. (this cools the spinach and prevents the eggs from cooking when added).
- Add eggs, parmesan, and flour.
- Spoon 3/4" balls from the mix and roll in flour to coat.
- Heat the chicken broth to boil, then simmer.
- Add dumplings to broth and cook 10-12 minutes. (make sure the broth does not boil as this could undo the dumplings).
- Serve dumplings in a bowl with melted butter and a dusting of Parmesan cheese.
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