Italian Spinach Dumpling Stew Recipes

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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

SPINACH AND RICOTTA DUMPLINGS



Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Steps:

  • Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
  • Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
  • Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
  • Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

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

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