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🍽️ Crispy Spinach-Ricotta Dumplings with Sage

546 kcal · 30 min · 4 servings

Crispy Spinach-Ricotta Dumplings with Sage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the ricotta in a fine-mesh sieve.
  2. 2. Cover the sieve and let the ricotta drain for 8 hours.
  3. 3. Thoroughly wash the spinach and place it in a pot.
  4. 4. Heat the pot over medium temperature and let the spinach wilt for 3 to 4 minutes.
  5. 5. Allow the cooked spinach to cool down.
  6. 6. Place the cooled spinach in a sieve and squeeze it firmly to remove excess liquid.
  7. 7. Finely chop the squeezed spinach.
  8. 8. Peel the shallot and dice it finely.
  9. 9. Heat 1 tablespoon of oil in a frying pan.
  10. 10. Sauté the diced shallot for 4 minutes over medium heat.
  11. 11. Remove the fried shallot from the pan and set it aside.
  12. 12. Rinse the lemon under hot water and dry it.
  13. 13. Finely grate the lemon zest.
  14. 14. Wash the sage leaves and pat them dry.
  15. 15. Grate the Parmesan finely.
  16. 16. Add the drained ricotta, chopped spinach, shallot, Parmesan, and flour to a large bowl.
  17. 17. Add the egg, lemon zest, salt, pepper, and freshly grated nutmeg.
  18. 18. Mix all ingredients thoroughly.
  19. 19. Shape the mixture into 12 to 16 dumplings, each about 3 cm in diameter.
  20. 20. Place the dumplings on a plate.
  21. 21. Chill the plate in the refrigerator for 30 minutes.
  22. 22. Bring plenty of water to a boil and add salt.
  23. 23. Cook the dumplings in batches over low heat for 3 to 4 minutes.
  24. 24. Remove the cooked dumplings from the water.
  25. 25. Heat butter and the remaining oil in a frying pan.
  26. 26. Let the butter brown slightly.
  27. 27. Fry the sage leaves until crispy.
  28. 28. Add the dumplings to the pan and toss them in the fat for 2 minutes.
  29. 29. Plate the dumplings.
  30. 30. Drizzle the dumplings with the sage butter.

Nutrition per serving