Goat Cheese And Spinach Potato Dumplings With Bacon Gravy Recipes

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GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

POTATO AND GOAT CHEESE GRATIN



Potato and Goat Cheese Gratin image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon minced garlic
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
2 cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
  • Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
  • Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

POTATO DUMPLINGS WITH GOAT CHEESE



Potato Dumplings with Goat Cheese image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 pounds peeled potatoes
2 1/2 cups cooked and mashed potatoes
Salt and freshly ground black pepper
1/2 cup goat cheese
1 tablespoon honey
1 tablespoon chopped rosemary
1 tablespoon chopped chives
Peanut oil, for frying

Steps:

  • Grate the potatoes and squeeze out liquid. Mix with mashed potatoes and season with salt and pepper. Set aside.
  • Mix goat cheese with honey and herbs and set aside.
  • Separate the potatoes into 10 mounds. Place in hand and flatten out. Put 1 teaspoon of cheese mixture in center and pinch the edge to close.
  • Fill a sauce pot 1/2 way with peanut oil. Heat oil to 325 degrees F and fry dumplings until golden brown. Drain on paper towels and serve.

POTATO AND SPINACH DUMPLINGS



Potato and Spinach Dumplings image

Easy to make comfort food. Healthy and low in fat. Use a home-made sauce or any commercial spahetti sauce you prefer.

Provided by Sueie

Categories     Potato

Time 40m

Yield 3 serving(s)

Number Of Ingredients 6

3 large potatoes
2 egg whites
1 cup self raising flour
1 packet frozen spinach
pepper
1 pinch chili flakes

Steps:

  • Defrost and drain spinach.
  • Peel and boil potatoes, drain and mash.
  • Add spinach, lightly beaten egg whites and sifted flour to potato.
  • Mix well and allow mixture to become cold.
  • With floured hands take tablespoons of mixture and roll into balls.
  • Drop a quarter of the balls into large pan of simmering water.
  • When they rise to the top of the water simmer for 3 minutes.
  • Remove from the water with a slotted spoon.
  • Place on kitchen paper.
  • Repeat with remaining spinach balls in batches.
  • Serve with a vegetarian spaghetti sauce.

SPINACH DUMPLINGS



Spinach Dumplings image

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

1 (10 ounce) package frozen chopped spinach
1/2 cup chopped onion
1 cup whole milk ricotta cheese
1 cup parmesan cheese
2 eggs
2 cups all-purpose flour
8 cups chicken broth
1/2 cup butter

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.

TRADITIONAL SLOVAK HALUSKI



Traditional Slovak Haluski image

This has been in my family for generations coming from Czechoslovakia. Traditionally, it is mixed with goat cheese from Czechoslovakia but since it's not available here in the States, we use brick cheese or feta. We eat this as a main meal but can be served as a side. Serve as is or add kielbasa on the side or slice up kielbasa and mix it in with haluski! Serve with warm crusty bread.

Provided by WickedCreations

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 pound bacon
4 small potatoes, peeled and coarsely chopped
1 cup all-purpose flour
2 eggs, beaten
½ teaspoon baking powder
1 pinch salt
2 cups shredded Wisconsin brick cheese

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
  • Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
  • Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
  • Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

Nutrition Facts : Calories 345.9 calories, Carbohydrate 28 g, Cholesterol 93.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 8.3 g, Sodium 661.1 mg, Sugar 0.8 g

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