Spinach And Potato Dumplings Recipes

POTATO AND SPINACH DUMPLINGS

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-RICOTTA DUMPLINGS WITH GARLIC TOMATO SAUCE

Steps:

• Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
• Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
• Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.

SPINACH AND RICOTTA DUMPLINGS

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.