Spinach-Ricotta Dumplings
6
Points®
Total time: 51 min • Prep: 30 min • Cook: 6 min • Serves: 6 • Difficulty: Easy
Homemade dumpling are super versatile and very comforting in cold and warm weather meals. These Italian-inspired delights are full of spinach, ricotta cheese and a hint of bright lemon zest. Easy to prepare in under an hour, each of the six servings is six delicate-yet-hearty dumplings. Serve with a light tomato sauce and a sprinkle of Parmesan cheese for an inviting first course. Add some wilted chard and top with extra lemon zest for a stunning main dish. Kids will like the homey feeling of the dish and might find it their favorite comfort food sauteed in some butter with a touch of cheese.
Ingredients
Chopped frozen spinach
10 oz, thawed and squeezed dry
Part skim ricotta cheese
1½ cup(s)
Egg whites
2 large
Grated Parmesan cheese
¾ cup(s)
Lemon zest
1½ tsp
Table salt
½ tsp
Ground nutmeg
⅛ tsp
Whole wheat pastry flour
⅔ cup(s), divided
Instructions
1
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.
2
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). 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.
3
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.
4
Serving size: 6 dumplings
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