Dumplings with spinach and ricotta cheese in tomato sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 540, total fat 35 G., saturated fats G., proteins 24 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 540, total fat 35 G., saturated fats G., proteins 24 G., carbohydrates 31 G., fiber G., cholesterol mg, sodium mg, sugar G.
Dumplings with spinach and ricotta cheese in tomato sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 300 g frozen spinach, defrosted, squeezed and finely chopped
- 2 tbsp. ricotta cheese
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 can (800 g) of peeled whole tomatoes in their own juice without added salt
- 8 large leaves of fresh basil
- 1/2 cup flour, plus a little extra for dusting
- 2 large egg yolks
- A pinch of ground nutmeg
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Cooking the dish according to the recipe:
- In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 1-2 minutes until softened.
Stir in the tomatoes and mash with a wooden spoon until the sauce is lumpy. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for about 12 minutes until the sauce thickens. Stir in the basil and season with salt and pepper. Remove from heat and transfer to a blender. Puree until smooth. - Flour a rimmed baking sheet and set aside. In a large bowl, combine the spinach, ricotta, Parmesan, egg yolks, nutmeg, and 1 teaspoon each of salt and pepper. Add the flour and mix well.
Place tablespoons of dough onto a floured baking sheet. Shake the sheet back and forth, coating the dough with flour and smoothing the edges. Refrigerate for 10 minutes. - Meanwhile, bring a large pot of water to a boil. Reduce heat to a simmer. Add the cooled dumplings and cook until they float to the surface and are tender, 4-5 minutes.
Using a slotted spoon, remove and transfer to a paper towel-lined plate to drain. Serve the gnocchi in tomato sauce, drizzled with the remaining 2 tablespoons of olive oil. Top with Parmesan cheese.
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