Italian Ricotta Spinach Dumplings
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 people
-
Calories
265 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Ricotta Spinach Dumplings
Report
Spinach is the default green for this recipe, but really any tender leafy green will work, from chard to all the wild greens, from dandelions to lamb's quarters to amaranth to New Zealand spinach. Arugula, turnip or mustard greens, beet greens are all other good choices. Serve these simply, either as a side dish to something meaty or some seafood, or by themselves as a vegetarian main course. I like a big white white here, like a Friuli from northern Italy, or a Riesling, Gruner Veltliner, or Pinot Grigio.
Share:
Ingredients
DUMPLINGS
- 8 ounces leafy greens (spinach, amaranth, chard, turnip greens, etc)
- 2 ounces stale bread, cut into 1/4-inch cubes
- About 1/4 cup milk, to soak bread
- 1 egg
- 2 tablespoons ricotta cheese
- 1/4 cup grated parmigiano or pecorino cheese, heaping
- Salt to taste, about 2 or 3 teaspoons
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/2 cup flour
TO SERVE
- 1/4 cup Butter, duck fat or chicken fat
- 4 or 5 large cloves garlic, sliced thin
- A squeeze of lemon juice
Instructions
- Boil the greens in salty water until they're tender. This will range from a minute for delicate things like spinach or parsley, to maybe 4 minutes for New Zealand spinach or chard. Don't boil anything for more than about 7 minutes, or the greens will lose their pretty green color. Plunge the greens into a large bowl of ice water to shock them. Remove and squeeze the greens until they're just damp. Chop very fine and set into a bowl.
- Meanwhile, soak the bread cubes in the milk until they soften. When the bread is soft, mash it into a paste with your (very clean) hands so no large bits remain. Add this to the bowl with the greens.
- Add all the remaining dumpling ingredients except the flour. Add half of the flour now, and mix everything well. Try to form the mixture into balls about the size of a walnut. If they hold together well, you're good to go. If you are unsure, add the rest of the flour.
- Form the dough into balls, and roll each ball in a little flour. Drop the dumplings into the water you boiled the greens in and simmer them until they float, then about 1 minute more, about 5 or 6 minutes. Do this in two batches so you don't crowd the pot. Remove to a plate for the moment.
- To finish, heat the butter in a large sauté pan and cook the garlic slices gently until they just barely brown on the edges, about 1 minute. Add the dumplings and shake the pan to roll them around in the hot butter and garlic. When they're nicely coated, serve with a squeeze of lemon.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Cholesterol
82mg
(27%)
Sodium
287mg
(12%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1117IU
(22%)
Vitamin C
14mg
(16%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 287mg | 12% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1117IU | 22% |
| Vitamin C | 14mg | 16% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
Other Recipes
You'll Also Love
