- Total Time
While these dumplings are tasty with just some heated tomato sauce spooned over top, they’re also great served on a bed of sautéed greens.
chopped frozen spinach10 oz, thawed and squeezed dry
part-skim ricotta cheese1 ½ cup(s)
egg white(s)2 large
grated Parmesan cheese¾ cup(s)
lemon zest1 ½ tsp
table salt½ tsp
ground nutmeg⅛ tsp
whole wheat pastry flour⅔ cup(s), divided
- In a large mixing bowl, combine spinach, ricotta, egg whites, cheese, lemon zest, salt and nutmeg. Add 1/2 c flour; stir to form a sticky dough.
- Spread remaining 1/3 c flour in a rimmed baking sheet. Add 1/3 c more flour and spread into an even layer(you’ll end up with about 1/3 c flour leftover after forming the dumplings so we are not counting it in the recipe's SmartPoints and therefore, did not include it in the ingredient list). Scoop dough, a tablespoon at a time, onto floured pan; roll each into a rough ball (you should get 36 dumplings). Let dumplings rest on pan for at least 15 minutes and up to an hour.
- Bring a large pot of lightly salted water to a boil. Shake off excess flour and simmer dumplings, stirring occasionally, until cooked through, 5-6 minutes. Remove from water with a slotted spoon.
- Serving size: 6 dumplings