Try this Baked spinach and ricotta dumplings recipe, or contribute your own.
Suggest a better descriptionSource: rachael ray magazine october 2017
Preheat oven to 475 degrees. In a food processor pulse polenta, riccotta, parmesan, and panko until blended with no large pieces remaining (15-20 seconds).
Add spinach, salt and pepper and pulse until finely chopped. Drop tablespoonfuls unto a parchment lined baking sheet. Bake until slightly golden 15 min. Divide marinara among shallow bowls add dumplings and top with basil and parmesan.
Use a small ice cream scooper to get perfect circles. Don't make them too big or the insides won't firm up before they brown on the outsides.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 268 | ||
Calories from Fat: 53 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 611.5mg | 21 % | |
Potassium 206mg | 5 % | |
Total Carbohydrate 41.3g | 12 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 38.4g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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