Spinach and Ricotta Dumplings
5
Points®
Total time: 51 min • Prep: 30 min • Cook: 6 min • Serves: 6 • Difficulty: Easy
While these dumplings are tasty with just someheated tomato sauce spooned over top, they’re alsogreat served on a bed of sautéed greens.
Ingredients
Chopped frozen spinach
10 oz, (285 g), thawed and squeezed dry
Part-skim ricotta cheese
1½ cup(s), (375 ml)
Egg whites
2 serving(s), large
Grated Parmesan cheese
¾ oz, (175 ml)
Lemon zest
1½ tsp(s), (7 ml)
Table salt
½ tsp(s), (2 ml)
Ground nutmeg
⅛ tsp(s), (0.5 ml)
Whole wheat pastry flour
⅔ cup(s), (150 ml), divided
Instructions
1
In a large mixing bowl, combine spinach, ricotta, egg whites, cheese, lemon zest, salt and nutmeg. Add 125 ml (1/2 cup) flour; stir to form a sticky dough.
2
Spread remaining 125 ml (1/2 cup) flour in a rimmed baking sheet. Scoop dough, a tablespoon at a time, onto floured pan; roll each into a rough ball (you should get 36 dumplings; you’ll have about 75 ml (1/3 cup) flour remaining). Let dumplings rest on pan for at least 15 minutes and up to an hour.
3
Bring a large pot of lightly salted water to a boil. Shake off excess flour and simmer dumplings, stirring occasionally, until cooked through, 56 minutes. Remove from water with a slotted spoon.
4
Serving size: 6 dumplings
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