Good morning all. I posted this picture last week on Instagram and Facebook and people went a little crazy, licking their screens and sending me emails begging me for the recipe. Well how can I resist such praise. Besides licking your screen is really gross and I think you would actually prefer to lick your spoon filled with this tasty little dumpling. So here you go...enjoy!!
If your looking for more cooking inspiration, check out my
Recipe Catalog. There's a lot to choose from.
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This weeks recipe is being shared with Nap Time Creations, Balancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy's Recipe Box, Fat Tuesday @ Real Food Forager, Domestically Divine Homemaking Link Up, Raising Homemakers, Tempt Your Tummy Tuesday, The Kids in the Kitchen Link-up @ Young Living Oil Lady, This Chic Cooks, Cast Party Wednesday @ Lady behind the Curtain, 33 Shades of Green, Full Plate @ Miz Helen's Country Cottage, Friday Flair @ Whipperberry Food on Friday's @ Anne Kroeker, Simply Delish Saturday @ KB and Whitsnakes Home, Cooking Thursday @ A Diary of a Stay at Home Mom, Weekend Potluck @ The Country Cook as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.
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Spinach and Ricotta Dumplings
Recipe adapted from Food Network Magazine
Ingredients
Kosher salt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
I red pepper, chopped
4 oz of mushrooms, chopped (about five mushrooms)
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 Garlicky Alfredo Sauce (recipe below)
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving
Directions
Bring a large, wide pot of salted water to a simmer. Saute red pepper and mushrooms in a pan with a little olive oil until tender. Then place on a paper towel to drain. Put the spinach in a large bowl and separate it with your hands. Add the pepper, mushrooms. 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.
Prepare the Garlicky Alfredo Sauce. Prepare a 9x13 pan coating the bottom of the pan with some sauce. Pre-heat the oven to 350 degrees.
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. Add to the pan. Spoon Alfredo sauce over each dumpling (don't drown them) then sprinkle with the remaining 1/4 cup parmesan over them. Bake in the oven until sauce is bubbling and parmesan cheese has browned approximately 20-30 minutes.
Serve with bread.
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Garlicky Alfredo Sauce
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
4 cloves of garlic, finely minced
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley
To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Add garlic and cook for one minute. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. Add chopped parsley in the final stir before spooning over dumplings.
Labels: In the Kitchen
