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boiling potatoes steamed spinach egg low-fat Ricotta all-purpose flour salt freshly ground pepper vegetable oil chicken broth Parmesan cheese
Viewed: 25 - Published at: 8 years agoIngredients
- 1 1/2 pounds boiling potatoes
- 1 cup steamed spinach, finely minced
- 1 egg, lightly beaten
- 1/4 cup low-fat ricotta
- 1/4 cup all-purpose flour, plus up to 1/2 cup for kneading
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon vegetable oil
- 1/2 cup chicken broth, homemade or low-sodium canned
- 1/4 cup grated Parmesan cheese
Method
- Place the potatoes in a saucepan and cover with cold water.
- Simmer over medium heat until tender, about 30 minutes.
- Drain.
- Cool slightly, peel and pass through a ricer into a large bowl.
- Stir in the spinach, egg, ricotta, flour, salt and pepper.
- Place the dough on a lightly floured surface.
- Knead, adding more flour if necessary, until the dough is smooth and slightly sticky.
- Set aside.
- Preheat oven to 350 degrees.
- Brush a gratin dish with the oil.
- Shape the dough into small dumplings, place in the dish and add the chicken broth.
- Sprinkle with Parmesan.
- Bake uncovered, until lightly browned, about 25 minutes.
- Serve immediately.
