Spinach And Potato Dumplings Food

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.

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.

SPINACH AND RICOTTA DUMPLINGS

Steps:

• Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.
• Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
• Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
• Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)

Steps:

• Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
• Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
• Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
• Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
• Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
• Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
• Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
• Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
• Preheat oven to 180°C / 350°F.
• Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
• Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
• Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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SPINACH POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
• Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
• Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

GOAT CHEESE AND SPINACH POTATO DUMPLINGS WITH BACON GRAVY

Steps:

• Making the Goat Cheese Filling: Add all ingredients into a small bowl, blend together with a fork, and set aside in refrigerator.
• Mixing together the Potato Dumpling Dough: In a large mixing bowl add mashed potatoes, flour, egg, along with salt and pepper. Stir together with a wooden spoon or your hands into a thick, slightly sticky dough. Dip hands in flour, as needed, and divide dough into 8 golf-sized pieces. Dust with flour if needed, flatten each piece and place on a sheet pan lined with parchment paper.
• Assembling the Potato Dumplings: On the center of each piece of flattened dough spoon a heaping teaspoon of goat cheese filling. Fold dough, like a taco, encasing filling in the dough, then roll into a ball. Roll in a bowl of unbleached flour, dust off, and place back on the sheet pan lined with parchment paper. Let rest in refrigerator, uncovered, for 20 to 30 minutes. (Note: Spread any leftover goat cheese filling on a water cracker -- truly a tasty treat for the cook :).
• Preparing the Country-Style Bacon Gravy: Place bacon strips on a baking pan covered with foil. Bake at 375 degrees for 20 minutes or until golden brown. Cool, crumble, and set aside on a plate lined with paper towels. In a small saucepan, stir together milk, chicken broth, whole allspice, and bay leaf. Over high heat, bring this mixture just to steaming, immediately turn to low and steep liquid with spices, stirring occasionally, for 20-25 minutes. Meanwhile, in a saute pan, heat the olive oil over medium high heat to sizzling. Toss in onions and red peppers, stir to coat with olive oil. Sweat veggies, stirring occasionally, for 8 to 10 minutes. Turn heat to medium, add red pepper flakes, garlic, butter chunks, and stir until butter is melted. Sprinkle flour over the veggie/butter mixture and cook for 5 minutes, stirring frequently, so mixture does not stick or burn in the saute pan. Strain the spices from the milk and chicken broth. Now, vigorously whisk in 1/2 of the hot liquid into the veggie/flour mixture; sauce will thicken. Pour in the remaining hot liquid, continue to occasionally whisk over medium heat until thickened and heated through (do not bring to a boil). Remove from heat, mix in the 6 slices of crumbled bacon, and cover loosely with plastic wrap.
• Cooking and Serving the Potato Dumplings: Over high heat bring a large pot of water to boiling; add a pinch or two of salt, if desired. Turn down to medium high heat, carefully drop in the prepared potato dumplings, give the boiling water a stir to make sure potato dumplings are not stuck to the bottom of the pot, and then tightly cover the pot. Boil for 15-20 minutes (the light and fluffy dumplings will float to the top). With a slotted spoon, scoop out the potato dumplings into bowls, smother with 1/2 cup of the hot bacon gravy garnished with bacon crumbles and chopped green onion tops. Steamed carrot coins or a green salad compliment this dish nicely as a side.

POTATO DUMPLINGS

Steps:

• Peel 10-12 medium potatoes (about 7 cups).
• In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
• In a separate small bowl -- mix the eggs and salt and pepper.
• Pour the egg mixture over the shredded potatoes and using your hands, mix well.
• Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
• Fill a large pot 3/4 full with water and bring to a boil.
• Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
• Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
• Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
• Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!