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Spinach and mascarpone dumplings

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Ingredients for 4 servings:

  • 400 g spinach, already blanched or frozen
  • 150 g Parmesan, freshly grated
  • 350 g mascarpone
  • 3 egg yolks
  • 3 tbsp semolina
  • 80 g flour
  • salt and pepper
  • Flour
  • Butter, browned
  • nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Thaw frozen spinach. Roughly chop the spinach, then squeeze it dry in a tea towel. Place it in a bowl and mix well with 100g of Parmesan, the egg yolk, mascarpone, semolina, and flour. Season with salt, pepper, and nutmeg. Let the mixture rest for 20 minutes. Form the mixture into small dumplings and roll them in flour. Simmer in salted water for about 8 minutes. Arrange on plates with the remaining freshly grated Parmesan and brown butter and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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