Spinach And Potato Dumplines Saveur Food

SPINACH POTATO DUMPLINGS MEDELY

Steps:

• 1. Please Remember: FOR EACH ONE CUP OF MASHED POTATOES USE ONE CUP OF FLOUR PLUS 1 LARGE EGG. The bagged variety of Bacon bits from Sam's Club comes in handy to add extra flavor to a dish like this.
• 2. Add the flour, drained & squeezed dry spinach to a large bowl, along with the spices, mashed potatoes and eggs, mix together to form a soft dough. Add additional flour as needed to bowl to roll into dumplings and place on a large platter. I PREFER TO MAKE ALL OF THE DUMPLINGS AT ONCE BEFORE DROPPING THEM INTO THE HOT WATER for more even cooking time.
• 3. Fill a large pot with water and bring to boil. Drop dumplings into boiling water enough to cover bottom of pot. Do not over crowd bottom of pot.
• 4. Allow to cook long enough to float to top. Then remove with slotted spoon on to a large platter. Repeat till all dumplings are cooked.
• 5. Add butter and oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add the chopped vegetables, and allow to cook for about 6-8 minutes, then add the dumplings into the skillet and allow to brown slightly if desired, stirring often to prevent sticking.
• 6. During last 5 minutes or so of cooking add the real bacon bits if desired, and stir to mix, then serve on a large platter, with additional chopped chive and bacon bits if desired. Serve while still hot.

SPINACH GNOCCHI (POTATO DUMPLINGS)

Steps:

• Peel potatoes and boil in salted water about 20 minutes or until able to mash, then place in a large mixing bowl and well.
• Mash.
• Steam spinach in a couple tbsp water covered about 5 minutes or until wilted, then remove and pat dry with a paper towl.
• Chop spinach into approximately 1/4 inch pieces and then mix into potatoes.
• Add butter, egg, garlic salt, and half of the flour and mix together well.
• Place dough onto a floured surface and knead in the remaining flour to form a soft dough.
• Roll dough into about 1 inch thick ropes then cut off 1 inch pieces and roll into a ball.
• With floured hands press the center of each dumpling to form a trough in the middle.
• Allow gnocchi to chill for about an hour, then place in salted boiling water and allow to cook about 5 minutes.
• Drain and serve with tomato sauce.

POTATO AND SPINACH DUMPLINGS

Steps:

• Defrost and drain spinach.
• Peel and boil potatoes, drain and mash.
• Add spinach, lightly beaten egg whites and sifted flour to potato.
• Mix well and allow mixture to become cold.
• With floured hands take tablespoons of mixture and roll into balls.
• Drop a quarter of the balls into large pan of simmering water.
• When they rise to the top of the water simmer for 3 minutes.
• Remove from the water with a slotted spoon.
• Place on kitchen paper.
• Repeat with remaining spinach balls in batches.
• Serve with a vegetarian spaghetti sauce.

SPINACH DUMPLINGS

Steps:

• In a skillet, saute onion in butter until tender. Add spinach; cook and stir over medium heat until the liquid has evaporated, about 5 minutes. Stir in ricotta; cook and stir for 3 minutes. Transfer to a large bowl. Add 3/4 cup of flour, Parmesan cheese and garlic salt. Cool for 5 minutes. , Stir in eggs; mix well. Place remaining flour in bowl. Drop batter by tablespoonfuls into flour; roll gently to coat and shape each into an oval. , In a large saucepan, bring water and bouillon to a boil; reduce heat. Add a third of the dumplings at a time, simmer, uncovered, for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean. Remove with a slotted spoon; keep warm. Drizzle with butter; sprinkle with Parmesan.