Saturday, March 6, 2010

Spinach-"ricotta" dumplings


If I had to pick one recipe from Nonna's Italian Kitchen to be my favourite, it would be this one. Simple, but at the same time elegant and clever, it works perfectly every time. Plus, owing to my incapacity for basic math, I wound up with a lot extra tofu ricotta from the pie I made in my last post, so all week I've been making recipes that call for ricotta, and, after a trip to the store for this recipe, spinach as well. But, you know, this is one combination that never gets boring.

The recipe for the dumplings isn't online—or at least I couldn't find it—but here are the steps. If you're using fresh spinach, steam it, cool it, and chop it.

Now mix it up with the tofu ricotta, flour, almonzano, salt, pepper, and nutmeg (and that's it, those are the ingredients!).

Chill the mixture for a while to firm it up, and then when you're ready to cook, form it into balls (which freeze well at this stage):

Simmer the balls gently in boiling water for about five minutes until they float to the top, and then remove them to a baking dish.

Meanwhile, I made a very simple tomato sauce, just with canned tomatoes, chopped garlic, salt, pepper, and olive oil, all pureed raw right in the measuring cup with an immersion blender, and this gets poured on top:


Bake it at 400F for about half an hour:

While it baked, I shredded a carrot and a parsnip, and slowly stir-fried them with a little chopped up sweet red pepper.

Put it all together and enjoy!

3 comments:

  1. I have that cookbook and have enjoyed everything I've made from it. Somehow, I don't even remember seeing this recipe. After seeing your wonderful photos, now I'm going to have to try it.

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  2. Oh no. Now it looks like I may have to buy another cookbook. Is there no end?

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  3. No, thank heaven, there is no end!

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