Kale Ricotta Dumplings with Sage Brown Butter Recipe
5.6g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Italian
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Italian
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
15.6g
Protein
20.9g
Fat
1.4g
Fiber
272.5cal
Calories
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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1 cup, frozen Cooked Kale (from Frozen)
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1 cup Ricotta Cheese (Whole Milk)
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0 3/4 cup Parmesan Cheese (Grated)
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1 tsp Salt
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11 tbsp Soy Flour (Full Fat)
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2 large Egg (Whole)
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3 tsp Baking Powder (Straight Phosphate, Double Acting)
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7 g fresh sage
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4 tablespoon Unsalted Butter Stick
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
