Spinach Dumplings With Pepper Sauce
|Mashed potatoes/2 large all-purpose potatoes||2 Cup (32 tbs)|
|Eggs||2 Large, separated|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Spinach/1 package 10 ounces frozen chopped spinach, thawed and squeezed dry||1 Pound, chopped, cooked and squeezed dry|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Roasted red peppers||14 Ounce, drained and rinsed (Two 7 Ounce Jar)|
|Basil leaves||1 Cup (16 tbs), rinsed and patted dry|
|Garlic||1 Clove (5 gm), sliced|
|Olive oil||1 Tablespoon|
|Balsamic wine vinegar/Red wine vinegar||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1 ln a large bowl, combine the potatoes, eggyolks, ricotta cheese, spinach, flour, 2 tablespoons of the Parmesan, salt, and pepper.
In a very clean medium-size bowl, usingan electric mixerseton high speed, beatthe egg whites until they hold stiff peaks.
Stir 1/3 of the whites into the potato mixture, then gently fold in the remainder.
2 Preheat the oven to 400° F.
Lightly grease an 11"x9"x 2" baking dish.
With dampened hands, shape the mixture into oval balls, using 1/4 cup per ball, and place in the prepared bakingdish (you should have 16 dumplings).
Sprinkle with the remaining Parmesan cheese and drizzle with the oil.
Bake for 20 to 25 minutes or until golden.
5 Meanwhile, prepare the pepper sauce.
In a food pro-cessoror blender, whirl the peppers, basil, and garlic forabout 30 seconds or until pureed.
Add the oil, vinegar, salt, and pepper and whirl several seconds more or until well blended.
Arrange 4 dumplings on each serving plate and spoon some sauce over each serving.