Cheese dumplings in tomato sauce
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 503, total fat 32 G., saturated fats G., proteins 27 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 503, total fat 32 G., saturated fats G., proteins 27 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Spinach and ricotta gnocchi is a typical Mediterranean dish. These delicious dumplings, served with tomato sauce, are perfect for a quick and filling meal after a busy day. Make them by mixing spinach with ricotta, Parmesan, flour, eggs, and spices. You can use fresh or frozen spinach, which is great for winter cooking. However, be sure to thoroughly squeeze out the water from the thawed spinach to prevent the dumplings from falling apart. Form the dough into balls, coat them thoroughly in flour, and cook. Toss the cooked dumplings with an Italian marinara sauce made with tomatoes, herbs, and onions, sprinkle with grated Parmesan, and serve as a main course.
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:
- 1 package 300g frozen chopped spinach, thawed and squeezed out
- 1.5 cups whole milk ricotta
- 1 tbsp. grated parmesan
- 6 tbsp flour + extra for work
- 2 large eggs
- A pinch of ground nutmeg
- 2 cups prepared marinara sauce
- 2 tbsp (30 g) butter, cut into pieces
- Crustless bread, for serving
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Recipes with similar ingredients: ricotta cheese, Parmesan cheese, spinach, marinara sauce, nutmeg, eggs
Cooking the dish according to the recipe:
- In a large, wide saucepan, fill with water, add salt, and bring to a boil. Place the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup Parmesan, flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Mix with a fork until a slightly sticky mixture forms.
- Sprinkle a little flour on a plate and spread it out. Scoop the spinach-ricotta mixture with a tablespoon and, using floured hands, roll it into about 24 loose balls. Gently roll the balls in the flour.
- In a large skillet, bring to a simmer over medium heat. marinara sauce until boiling. Stir in the butter.
- Meanwhile, carefully place the balls in boiling water and cook until they float to the surface and are firm, about 5 minutes. Remove the balls with a slotted spoon, draining the water, and transfer them to the sauce. Gently toss to coat, then divide among plates and sprinkle with the remaining 1/4 cup Parmesan. Serve with bread.
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