Spinach And Potato Dumplines Saveur Recipes

POTATO AND SPINACH DUMPLINGS

Steps:

• Defrost and drain spinach.
• Peel and boil potatoes, drain and mash.
• Add spinach, lightly beaten egg whites and sifted flour to potato.
• Mix well and allow mixture to become cold.
• With floured hands take tablespoons of mixture and roll into balls.
• Drop a quarter of the balls into large pan of simmering water.
• When they rise to the top of the water simmer for 3 minutes.
• Remove from the water with a slotted spoon.
• Place on kitchen paper.
• Repeat with remaining spinach balls in batches.
• Serve with a vegetarian spaghetti sauce.

ROASTED POTATOES AND SPINACH

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
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SPINACH AND POTATO DUMPLINES (SAVEUR)

Steps:

• In a large saucepan of boiling, salted water, add the potatoes and cook until tender, about 30 minutes. Drain the potatoes and then let stand until cool enough to handle. Peel the potatoes and, using a potato ricer or masher, rice the potatoes on a baking sheet, and then let stand to air-dry and cool completely. In a 12-inch nonstick skillet, heat 3 tablespoons olive oil over medium-high. Add the shallot and cook, stirring, until lightly caramelized, about 3 minutes. Add the spinach and cook, stirring, until it wilts down, all its moisture evaporates, and the spinach begins sticking to the pan, about 8 minutes. Remove the pan from the heat and let the spinach cool completely. Meanwhile, make the tomato sauce: Combine both tomatoes, the thyme leaves, and sugar in a blender and purée until smooth. Scrape the sauce into a bowl, season with salt and pepper, and refrigerate until ready to use, at least 1 hour. Place the tofu in a fine sieve set over a large bowl and, using a rubber spatula, press it through the sieve. Add the cooled potatoes and spinach to the tofu along with the flour, semolina, and bread crumbs and stir until evenly combined. Season with salt, pepper, and nutmeg and stir to combine. Using your hands, divide the spinach dough into eighths and form each eighth into a round dumpling . Heat the broiler. In a 12-inch skillet, heat 2 tablespoons of the olive oil over medium-high. Arrange the dumplings in the skillet and then sprinkle the zucchini in and around the dumplings. Drizzle the remaining 1 tablespoon olive oil evenly over the dumplings and then broil until the dumplings are browned on top and warmed through, about 10 minutes. Remove the dumplings from the broiler and sprinkle with the hazelnuts. Serve the dumplings hot from the skillet with the cold tomato sauce on the side.

SPINACH POTATO DUMPLINGS MEDELY

Steps:

• 1. Please Remember: FOR EACH ONE CUP OF MASHED POTATOES USE ONE CUP OF FLOUR PLUS 1 LARGE EGG. The bagged variety of Bacon bits from Sam's Club comes in handy to add extra flavor to a dish like this.
• 2. Add the flour, drained & squeezed dry spinach to a large bowl, along with the spices, mashed potatoes and eggs, mix together to form a soft dough. Add additional flour as needed to bowl to roll into dumplings and place on a large platter. I PREFER TO MAKE ALL OF THE DUMPLINGS AT ONCE BEFORE DROPPING THEM INTO THE HOT WATER for more even cooking time.
• 3. Fill a large pot with water and bring to boil. Drop dumplings into boiling water enough to cover bottom of pot. Do not over crowd bottom of pot.
• 4. Allow to cook long enough to float to top. Then remove with slotted spoon on to a large platter. Repeat till all dumplings are cooked.
• 5. Add butter and oil to a large skillet, I used a 16 inch skillet, heat over medium high heat, then add the chopped vegetables, and allow to cook for about 6-8 minutes, then add the dumplings into the skillet and allow to brown slightly if desired, stirring often to prevent sticking.
• 6. During last 5 minutes or so of cooking add the real bacon bits if desired, and stir to mix, then serve on a large platter, with additional chopped chive and bacon bits if desired. Serve while still hot.

ITALIAN POTATOES AND SPINACH

Steps:

• Cook potatoes in boiling salted water until tender and drain in a colander reserving 1/4 cup of liquid.
• Let potatoes steam 3 minutes, shaking once, then remove to a serving dish.
• While potatoes are cooking, place oil, garlic and red pepper flakes in a small skillet and cook slowly over low heat until garlic is lightly browned.
• When potatoes are ready, cook spinach according to package directions.
• Add spinach, garlic-pepper oil (and some reserved liquid if needed) to potatoes, toss, season with salt and pepper and serve at once.

SPINACH DUMPLINGS

Steps:

• Thaw and squeeze spinach to remove most of the moisture.
• Add 2 tbsp butter to medium hot pan and toss onions and spinach together until thoroughly warm and quite dry.
• Transfer to bowl and add ricotta first, stir together. (this cools the spinach and prevents the eggs from cooking when added).
• Add eggs, parmesan, and flour.
• Spoon 3/4" balls from the mix and roll in flour to coat.
• Heat the chicken broth to boil, then simmer.
• Add dumplings to broth and cook 10-12 minutes. (make sure the broth does not boil as this could undo the dumplings).
• Serve dumplings in a bowl with melted butter and a dusting of Parmesan cheese.