Spinach Dumpling 

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Calories:497 kcal
Difficulty:easy
Preparation:15 min
Ready in:755 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories497 kcal(25%)
Protein32 g(64%)
Fat22 g(28%)
Carbohydrates53 g(20%)
Added Sugar0 g(0%)
Roughage15 g(50%)

Recipe author: EAT SMARTER

Ingredients

For servings

7 slicesstale white bread cubed
¾ cupsmilk
salt to taste
8 cupsfresh Spinach washed; trimmed and coarsely chopped
1large, fresh eggs
4 tablespoonsunsalted butter (1/2 stick)
5large Sage leaf
½ cupsParmigiano Reggiano cheese freshly grated
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Directions

1 Place cubed bread in a large bowl. Add milk and cover with plastic wrap; weight with a smaller bowl filled with water or a heavy plate. Chill in the refrigerator overnight.
2 Bring a large pot of salted water to a boil. Add spinach and cook until wilted; or about 1 minute. Drain and rinse with cold water to cool. Using your hands, squeeze the water from the spinach.
3 Using a food processor, puree the bread mixture until slightly chunky, or about 30 seconds. Add spinach, egg and 1/4 teaspoon salt; puree until the mixture forms a ball; about 2 minutes.
4 Transfer dough to a work surface and divide evenly into 4 pieces. Roll each piece into a 1/2-inch rope and cut into 1 1/2-inch pieces.
5 Bring a large pot of salted water to a boil. Add 10 pieces at a time and cook until tender; about 6 minutes. Using a slotted spoon; transfer dumplings to a large serving bowl.
6 Melt butter in a small saucepan over medium heat; add the sage leaves. Reduce heat to low and cook until butter is fragrant and the sage is infused, about 5 minutes.
7 Discard sage leaves, drizzle hot butter over the dumplings and gently toss to coat. Serve immediately with grated cheese.
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