spinach ricotta dumplings with mushroom sauce

[Guest guest]

along with prices going up at the supermarket, the package sizes are going down.

the 8-oz bucket of domestic mushrooms are now 6-oz. hmph!

 

 

 

* Exported from MasterCook *

 

Spinach Ricotta Dumplings with Mushroom Sauce

 

Recipe By :Marlena Spieler 1998

Serving Size : 4 Preparation Time :0:30

Categories : Illustrated Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound fresh spinach

or 8 oz frozen spinach

1 cup ricotta cheese

2 eggs -- lightly beaten

6 tablespoons freshly shredded Parmesan cheese -- (6-8), plus

additional cheese for serving

6 tablespoons flour -- (6-8) plus

extra for rolling dumplings

salt and ground black or white pepper -- to taste

1/8 teaspoon freshly grated nutmeg -- or double

1/2 onion -- chopped

3 tablespoons butter or olive oil -- or a combination (3-4)

3 garlic cloves -- chopped

8 ounces fresh wild mushrooms -- sliced

(such as porcini, ovoli, or mixed exotic mushrooms)

2 tablespoons brandy or dry white wine

2 tablespoons creme fraiche or heavy cream

1 tablespoon chopped fresh Italian parsley

 

1. Cook the fresh spinach until just cooked through and bright green, then

drain, squeeze dry and chop. If using frozen chopped spinach, just defrost,

drain, and squeeze well.

 

2. Combine the spinach with the ricotta cheese, eggs, Parmesan cheese, flour,

salt and pepper; and nutmeg. Chill for at least 2 hours. (The mixture should be

firm enough to hold a ball shape when you form it with two spoons.)

 

3. Preheat a 400F oven. Using two spoons, form dumplings of the spinach mixture

and roll each in flour. Poach the dumplings, in batches, in lightly boiling

salted water. Cook the dumplings for 5 to 7 minutes, until they float, then take

them out with a slotted spoon, and set aside in a gratin dish or baking pan.

 

4. Saute the onion in the butter and/or olive oil, then add the garlic and

mushrooms, and cook until lightly browned. Add the brandy or wine and cook over

high heat until evaporated. Stir in the creme fraiche, or cream, and parsley

Spoon the sauce over and around the dumplings. Sprinkle generously with shredded

Parmesan, then bake for 15 minutes, or until the cheese is melted and lightly

browned, and the dumplings are heated through. Serve immediately, with parsley

scattered over.

 

Description:

" Italian: Gnocchi Verde con Funghi "

Source:

" Feast of Mushrooms [iSBN 0785808973] "

T(Cooking 0):

" 0:40 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 376 Calories; 24g Fat (57.7% calories

from fat); 19g Protein; 20g Carbohydrate; 4g Dietary Fiber; 160mg Cholesterol;

403mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 1/2

Fat.

 

NOTES : Spinach ricotta dumplings are delicious with all sorts of earthy wild

mushroom sauces: lashings of cream and/or tomatoes, Madeira, and deep-flavored

meat stock are all good enrichments. However simply saut6ed mushrooms, with just

a whiff of cream, are splendidly uncomplicated, and show off the mushrooms to

perfection.

 

Nutr. Assoc. : 0 0 0 0 1034 2130706543 0 2130706543 0 0 0 222 0 3386 0 2330 2940

0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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