Ricotta Spinach Dumplings Parmesan Cream Sauce
medium
Difficulty
moderate
Costs
30 minutes
Cooking Time
6
Servings
Description
Tender, spiced, lemony dumplings baked in a simple cream sauce.
Instructions
- Squeeze the thawed spinach by the handful over the sink to remove excess moisture, then crumble it into a large bowl.
- Stir in the ricotta, Pecorino, egg yolks, semolina, chives, dill, lemon zest, salt, nutmeg, and 0.5 teaspoon of the pepper to form a wet but coherent dough. Cover and refrigerate for 2 hours.
- Spread some semolina flour on a large plate. Use damp, clean hands to form the dough into 24 balls the size of a golf ball, rolling them one by one in the semolina to coat thoroughly before setting them on a large rimmed baking sheet.
- Bring a large pot of water to a boil over high heat. Working in batches, add 5 or 6 dumplings to the boiling water and boil for 10 minutes. Use a slotted spoon to scoop them out, drain them, and transfer to a 9 x 13-inch baking dish. Repeat with the remaining dumplings.
- Position the rack in the center of the oven and heat to 375F.
- To make the sauce, melt the butter in a medium skillet over medium heat. Whisk in the flour until a creamy paste. Slowly whisk in the milk in a steady, fine stream until the paste has dissolved. Whisk in the wine and continue whisking over the heat until thickened and bubbling, 3 to 4 minutes. Whisk in the Parmesan, then pour this sauce over the dumplings in the baking dish. Sprinkle the remaining 0.5 teaspoon pepper over the casserole.
- Bake until lightly browned and bubbling, about 20 minutes. Cool for 5 to 10 minutes before serving.
Ingredients
- 1 box (10 ounces) frozen chopped spinach, thawed
- 0.5 pound regular or part-skim ricotta cheese
- 0.25 pound Pecorino Romano cheese, finely grated (about 1 cup)
- 3 large egg yolks, at room temperature
- 0.75 cup semolina flour, plus more for rolling
- 1 tablespoon minced fresh chives
- 1 tablespoon minced dill fronds
- 0.5 teaspoon finely grated lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon freshly grated nutmeg
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole or low-fat milk
- 2 tablespoons dry white wine, such as California Chardonnay
- 2 ounces Parmigiano-Reggiano cheese, finely grated (about 0.5 cup)
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