Spinach Dumplings |
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Ingredients 455g frozen chopped spinach 2 tsp salt 2 eggs 75g fresh whole meal breadcrumbs 1 tsp Italian herb seasoning 300g ricotta cheese (reduced fat) 3 spring onions, finely chopped 5 tbsp chopped fresh parsley 2 tsp finely chopped fresh basil 1 clove garlic, finely chopped pinch of ground nutmeg pinch of ground black pepper whole meal flour Tomato Sauce
Method 1. Put the spinach and 1½ tsp of the salt in a saucepan over low heat, cover and cook for 15 minutes, or until the spinach is completely thawed. Drain. Use your hands to squeeze out as much water as possible. 2. Beat the eggs in a large bowl. Add the spinach, breadcrumbs, italian seasoning, ricotta, parmesan, spring onions, parsley, basil, garlic, nutmeg and pepper. Mix well, then cover and refrigerate for 24 hours. 3. Preheat the oven to 12°C/gas½. coat an ovenproof dish with olive oil cooking spray. 4. Form the spinach mixture into oval dumplings, about 8cm long and 4cm wide. Roll each dumpling in flour. do not allow the dumplings to touch each other as your finish them. 5. Bring 4-6 liters water and the remaining ½ tsp salt to the boil in a large saucepan over medium high heat. Drop enough dumplings into the water to make one layer. When the dumplings float to the surface, cook for an additional 4 minutes. Remove the dumplings with a slotted spoon, draining well. 6. Place the dumplings in the prepared dish and placed in the oven to keep warm. Cook the remaining dumplings in the same manner. When all the dumplings are in the oven, warm the tomato sauce in a saucepan over medium low heat. 7. Divide the dumplings among 4 servings dishes and top with a little of the tomato sauce. Serve additional sauce on the side.
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