Goat Cheese And Spinach Potato Dumplings With Bacon Gravy Recipes

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MEDITERRANEAN STUFFED POTATO DUMPLINGS WITH MUSHROOM CREAM SAUCE



Mediterranean Stuffed Potato Dumplings With Mushroom Cream Sauce image

Ready, Set, Cook! Special Edition Contest Entry: This recipe transforms "Simply Potatoes" into delicious, moist potato dumplings, stuffed with rich and creamy goat cheese and savory sun-dried tomatoes. These beautiful dumplings are accented with spinach and Parmesan cheese, then they are then covered in a creamy mushroom sauce. For the final touch, they are graced by crisped bacon and a snip of fresh chives. Great as a side dish, or satisfying as a main course. This recipe is "Simply" fantastic no matter how you serve it!

Provided by suzannejclark

Categories     One Dish Meal

Time 35m

Yield 10 large dumplings, 5-10 serving(s)

Number Of Ingredients 15

1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
2 eggs
1 teaspoon sea salt
9 ounces frozen spinach, thawed and squeezed dry
1/2 cup all-purpose flour
1/2 cup of grated parmesan cheese
5 ounces goat cheese
1/3 cup sun-dried tomato packed in oil, finely diced and drained
3/4 teaspoon dried basil
8 slices bacon, diced
1/2 cup diced onion
8 ounces sliced mushrooms, I used baby bellas
16 ounces heavy whipping cream
salt
1/4 cup of diced chives or 1/4 cup green tops green onion

Steps:

  • Combine goat cheese, sundried tomatoes and basil in a bowl, set aside.
  • Place potatoes in a large covered microwave safe bowl. Microwave for six minutes or until potatoes are very soft, cool to room temperature. Add eggs to bowl, beat mixture until potatoes and eggs are well combined. Add salt, pepper and spinach, continue beating. Slow down mixer, or stir in flour and parmesan cheese to create stiff dough.
  • Divide dough into 10 balls; flatten into ¼ "thick circles. Place cheese filling in the middle of each circle. Pinch edges up around filling to create a ball, roll in palms to smooth.
  • Fill a large pot half way with water, bring to a gentle boil. Add dumplings, cook for 10 minutes or until cooked through. Remove each dumpling from water with a slotted spoon.
  • Using medium high heat in a heavy skillet, add diced bacon. Cook until bacon is crisp. Remove bacon, and all but 2 tablespoons of bacon drippings from pan. Add onion to skillet, cook until onion is softened. Add mushrooms to pan and continue to cook for additional four minutes or until mushrooms are browned around edges and cooked through. Add cream to pan. Cook until cream is reduced and thickened, about 10 minutes. Salt to taste.
  • To assemble place dumpling on plate, cover with sauce. Sprinkle with reserved bacon and diced chives. Great served as a side dish, or even as a main course!

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

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.

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.

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.

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