Italian Spinach Dumpling Stew Recipes

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GNUDI RECIPE - TRADITIONAL TUSCAN DUMPLINGS WITH SPINACH AND RICOTTA



GNUDI RECIPE - Traditional Tuscan dumplings with spinach and ricotta image

Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know: they're an authentic bite of Tuscany!

Provided by Filippo Trapella - philosokitchen.com

Time 35m

Number Of Ingredients 12

1.75 lb (780 g) fresh spinach
1/2 lb (230 g) Ricotta cheese
1/2 cup (50 g) Parmigiano-Reggiano, grated
2 eggs
14 tbsp (110 g) all propose flour
1 cup fresh tomatoes sauce (here my family recipe)
4 tbsp unsalted butter
2 pinches nutmeg, grated
10 leaves fresh sage
2 pinches black pepper
2 pinches table salt
5 tbsp coarse salt

Steps:

  • BOILING SPINACHFirst, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour the vegetables into iced water to stop the cooking and save the bright color. After that, squeeze the spinach a little at a time: it's critical eliminate as much water as possible. Finally, mince the spinach.
  • GNUDI DOUGHNow, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2 pinches of nutmeg, 2 pinches of black pepper, and 2 pinches of salt. Whisk and knead the mixture until consistent, them store in the fridge covered with plastic wrap for at least 1 hour up to 24 hours.
  • BUTTER AND SAGEMelt the butter in a large pan, then sauté the sage over medium heat until the butter starts to become lightly brown.
  • GNUDI DUMPLINGSDivide the Gnudi dough into 20 parts, the roll in the flour shaping them into balls. Now, boil the dumplings into boiling water salted with 4.5 tbsp of coarse salt. Cook a couple of minutes then raise with a slotted spoon and season with the butter and sage. Be careful because the Gnudi are very delicate.
  • SERVING GNUDIServe Gnudi immediately, with or without a spoon of fresh tomato sauce (here the recipe) and a sprinkle of Parmigiano-Reggiano and black pepper.

ITALIAN STEW WITH SPINACH DUMPLINGS



Italian Stew with Spinach Dumplings image

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

1 lb lean (at least 80%) ground beef
1 jar (26 oz) primavera spaghetti sauce
1 jar (4.5 oz) sliced mushrooms, drained
1 cup water
2 cups Bisquick Heart Smart® or Original Bisquick™ mix
1/4 cup frozen chopped spinach, thawed, squeezed to drain
1/4 cup grated Parmesan cheese
1/2 cup milk

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

MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)



Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce) image

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

2 tbsp olive oil
2 garlic cloves (, finely minced)
1/2 onion (, very finely diced)
800g / 24 oz crushed tomato ((or diced))
1 tbsp tomato paste
1/2 cup water
1 basil stem ((leaves kept for the Malfatti))
1/2 tsp white sugar
3/4 tsp salt
1/2 tsp black pepper
300g / 10oz baby spinach ((~6 tightly packed cups, Note 4))
1/2 tsp salt
1 tbsp olive oil
2 cloves garlic (, finely minced)
1 eschallot ((large), finely chopped (or 1/2 red onion))
500g / 1 lb ricotta ((must be dry type, not wet and spreadable, Note 1))
1/4 cup (lightly packed) basil leaves, finely sliced ((use stem for sauce))
1 egg ((Note 2))
1 egg yolk ((Note 2))
1 cup parmesan (, finely grated)
1/2 cup flour (, plain / all-purpose)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup parmesan (, finely grated)
Basil leaves (, small (optional))

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 SPINACH-MUSHROOM RISOTTO



Italian Spinach-Mushroom Risotto image

A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.

Provided by thedailygourmet

Categories     Risotto

Time 45m

Yield 6

Number Of Ingredients 9

4 tablespoons butter, divided
2 cups sliced mushrooms
1 cup chopped spinach
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese

Steps:

  • Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
  • Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
  • Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
  • Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g

ITALIAN SPINACH DUMPLING STEW



Italian Spinach Dumpling Stew image

Fluffy and tender spinach cheese dumpling top this hearty stovetop stew

Provided by Jamallah Bergman

Categories     Beef Soups

Number Of Ingredients 15

1 lb ground beef
2 Tbsp oil,if desired
1 jar(s) spaghetti sauce (32oz)
1 jar(s) sliced mushrooms (4.5oz)
2 Tbsp purchased creamy garlic or creamy italian salad dressing
1/4 c water
DUMPLINGS
1 c all purpose flour
2 tsp baking powder
1/4 tsp salt
1 c frozen cut leaf spinach,thawed,squeezed to drain(from 1 lb pkg)
1/2 c grated romano or parmesan cheese
2 Tbsp oil
1 egg
1/4 to 1/3 c milk

Steps:

  • 1. In a large skillet,brown ground beef in 2 tbsp oil;drain. Add sauce,mushrooms,salad dressing and water;mix well. Bring to a boil. Reduce heat; simmer while preparing dumplings,stirring occasionally.
  • 2. In medium bowl,combine flour,baking powder and salt;blend well. In small bowl,combine spinach,cheese, 2 tbsp oil,egg and 1/4 cup milk;stir until dry ingredients are just moistened, adding more milk if necessary to form a soft dough. Drop dough by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer for 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.

ITALIAN SPINACH DUMPLING STEW



Italian Spinach Dumpling Stew image

Number Of Ingredients 15

1 pound ground beef
2 tablespoons oils, if desired
1 (32-ounce) jar spaghetti sauce
1 (4 1/2-ounce) jar sliced mushrooms
2 tablespoons purchased creamy garlic or creamy Italian dressing
1/4 cup water
DUMPLINGS
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup frozen cut leaf spinach (from 1-lb. pkg.), thawed, squeezed to drain
1/2 cup grated Romano or Parmesan cheese
2 tablespoons oils
1 egg
1/4 to 1/3 cup milk

Steps:

  • In large skillet, brown ground beef in oil until thoroughly cooked drain. Add spaghetti sauce, mushrooms, salad dressing and water mix well. Bring to a boil. Reduce heat simmer while preparing dumplings, stirring occasionally.In medium bowl, combine flour, baking powder and salt blend well. In small bowl, combine spinach, cheese, 2 tablespoons oil, egg and 1/4 cup milk mix well. Add to dry ingredients stir until dry ingredients are just moistened, adding more milk if necessary to form a soft dough. Drop dough by rounded tablespoonfuls onto hot stew mixture. Cover tightly. Simmer 12 to 15 minutes or until dumplings are fluffy and no longer doughy on bottom.HIGH ALTITUDE - Above 3,500 feet: Prepare as directed above. Simmer dumplings 17 to 22 minutes.Nutrition Per Serving: Calories 560 Protein 23g Carbohydrate 44g Fat 32g Sodium 1205mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ITALIAN STEW WITH SPINACH DUMPLINGS



ITALIAN STEW WITH SPINACH DUMPLINGS image

I FOUND THIS RECIPE ON BETTY CROCKER, AND IT LOOKED REALLY GOOD ESPECIALLY IF YOU LIKE SPINACH.

Provided by joyce deshong

Time 50m

Number Of Ingredients 8

1 lb lean ground beef
1 jar(s) primavera spaghetti sauce (26 oz)
1 jar(s) (sm) sliced mushrooms--drained
1 dash(es) water
2 c bisquick mix
1/4 c frozen chopped spinach--thawed & squeezed dry
1 c grated parmesan cheese
1/2 c milk

Steps:

  • 1. IN 4 QT. DUTCH OVEN, COOK BEEF OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL THOROUGHLY COOKED & DRAINED. STIR IN SPAGHETTI SAUCE, MUSHROOMS, AND WATER. HEAT TO BOILING. REDUCE HEAT
  • 2. IN MEDIUM BOWL, MIX BISQUICK, SPINACH, CHEESE & MILK UNTIL SOFT DOUGH FORMS. DROP DOUGH BY 10 SPOONFULLS ONTO HOT SAUCE MIXTURE.
  • 3. COOK UNCOVERED OVER LOW HEAT 10 MINS.. COVER, COOK 10 MINS. LONGER.

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