Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Lemon-Basil Ricotta Dumplings with Tomato-Bean Stew
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 527
- Total Fat
- 24 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 90 milligrams
- Sodium
- 1375 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 31 grams
Italian flavors and healthy ingredients abound in this high-protein vegetarian meal that’s a cinch to pull together. We based our easy dumplings on Italian gnudi, which is similar to potato gnocchi but made primarily with ricotta for a lighter texture and extra protein. Best of all you can just scoop the batter right into boiling water, no forming required. The tender dumplings are an excellent match for a garlicky stew of cannellini beans, tomatoes and spinach. Everything comes together for a delicious meal that delivers a satisfying 31 grams of protein per serving.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 527
- Total Fat
- 24 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 90 milligrams
- Sodium
- 1375 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 8 grams
- Sugar
- 7 grams
- Protein
- 31 grams
Ingredients
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Directions
Special equipment:
a 1-ounce cookie scoop- Beat the egg with a fork in a large bowl. Add the ricotta, flour, Parmesan, lemon zest, chopped basil and 1 teaspoon salt. Mix until well combined. Refrigerate for at least 30 minutes.
- Meanwhile, make the tomato-bean stew: Heat the olive oil in a large skillet over medium heat. Add the onion, garlic and a pinch of salt. Cook, stirring, until the onion is soft and starting to brown, 3 to 5 minutes. Add the tomatoes and their juices, 1 1/4 cups water, basil sprig, 1 teaspoon salt and the red pepper. Bring to a simmer and cook until thickened, about 10 minutes. Add the beans and simmer for another 5 minutes. Remove the basil sprig and stir in the spinach until wilted, 1 to 2 minutes. Add a bit more water if the stew is too thick. Taste and season with more salt if needed; keep warm.
- Bring a large, wide pot of salted water to a boil.
- When ready to boil the dumplings, grease a baking sheet with olive oil. Adjust the boiling water to maintain a gentle simmer, not a rapid boil. Using a 1-ounce cookie scoop, scoop the ricotta dough and release it directly into the simmering water. Test one dumpling first to make sure the dough holds together; if it doesn’t, add 1/4 cup more flour to the dough. Working in two batches if necessary to avoid crowding the pan, boil the dumplings until they float to the surface and then let them cook for 3 minutes longer. Gently transfer them with a slotted spoon to the prepared baking sheet. The dumplings will feel delicate at first but will firm up as they sit.
- Spoon the stew into 4 shallow bowls. Top evenly with the dumplings. Sprinkle with more Parmesan if desired.
Cook’s Note
You can replace the all-purpose flour with 3/4 cup chickpea flour to make this recipe even higher in protein as well as gluten-free. The dumplings will have a nuttier flavor and a slightly grainy texture.
