Kale Ricotta Dumplings with Sage Brown Butter
5.6g
Net Carbs
15.6g
Protein
20.9g
Fat
1.4g
Fiber
272
Calories
Ingredients:
- 3/4 cup Parmesan Cheese (Grated)
- 2 large Eggs (Whole)
- 4 tablespoons Unsalted Butter Stick
- 1 cup, frozen Cooked Kale (from Frozen)
- 11 tablespoons Soy Flour (Full Fat)
- 3 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 1 cup Ricotta Cheese (Whole Milk)
- 1 teaspoon Salt
Directions:
- In a large bowl, mix kale, ricotta cheese, ½ cup of the Parmesan, eggs, salt, baking powder, and 3 tablespoons soy flour until mixture resembles a thick, slightly stiff batter. Place remaining soy flour in a shallow dish.
- Dip your hands in soy flour and form ricotta mixture into 1 balls. Roll them lightly in the remaining 7 tbsp of soy flour to coat evenly. Transfer to a tray lightly dusted with soy flour (Dumplings may be made ahead to this point and frozen).
- Heat oven to 350°F. Lightly butter a shallow baking dish. Bring a medium saucepan of lightly salted water to a simmer. Cook dumplings, 8 or 9 at a time, 2 to 3 minutes, until they float to the surface of the water. Remove with a slotted spoon and transfer to buttered dish.
- In a small saucepan melt butter with sage; cook until butter turns a light brown, about 3 minutes. Drizzle dumplings with sage butter. Sprinkle with remaining Parmesan. Bake 10 minutes, until lightly browned.
