Spinach Dumplings With Pepper Sauce Recipe
Ingredients
2 cups mashed potatoes (from 2 large all-purpose potatoes)
2 large eggs, separated
1 cup part-skim ricotta cheese
1 pound spinach, chopped,cooked, and squeezed dry, or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/4 teaspoon each salt and black pepper
2 teaspoons olive oil
For the pepper sauce:
2 jars (7 ounces each) roasted red peppers, rinsed and drained
1 cup basil leaves, rinsed and patted dry
1 clove garlic, sliced
1 tablespoon olive oil
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon each salt and black pepper
Directions
1 ln a large bowl, combine the potatoes, eggyolks, ricotta cheese, spinach, flour, 2 tablespoons of the Parmesan, salt, and pepper.
In a very clean medium-size bowl, usingan electric mixerseton high speed, beatthe egg whites until they hold stiff peaks.
Stir 1/3 of the whites into the potato mixture, then gently fold in the remainder.
2 Preheat the oven to 400° F.
Lightly grease an 11"x9"x 2" baking dish.
With dampened hands, shape the mixture into oval balls, using 1/4 cup per ball, and place in the prepared bakingdish (you should have 16 dumplings).
Sprinkle with the remaining Parmesan cheese and drizzle with the oil.
Bake for 20 to 25 minutes or until golden.
5 Meanwhile, prepare the pepper sauce.
In a food pro-cessoror blender, whirl the peppers, basil, and garlic forabout 30 seconds or until pureed.
Add the oil, vinegar, salt, and pepper and whirl several seconds more or until well blended.
Arrange 4 dumplings on each serving plate and spoon some sauce over each serving.
In a very clean medium-size bowl, usingan electric mixerseton high speed, beatthe egg whites until they hold stiff peaks.
Stir 1/3 of the whites into the potato mixture, then gently fold in the remainder.
2 Preheat the oven to 400° F.
Lightly grease an 11"x9"x 2" baking dish.
With dampened hands, shape the mixture into oval balls, using 1/4 cup per ball, and place in the prepared bakingdish (you should have 16 dumplings).
Sprinkle with the remaining Parmesan cheese and drizzle with the oil.
Bake for 20 to 25 minutes or until golden.
5 Meanwhile, prepare the pepper sauce.
In a food pro-cessoror blender, whirl the peppers, basil, and garlic forabout 30 seconds or until pureed.
Add the oil, vinegar, salt, and pepper and whirl several seconds more or until well blended.
Arrange 4 dumplings on each serving plate and spoon some sauce over each serving.
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