Autumn Sage Butter Dumplings (Printer-Friendly)
Tender spinach and ricotta dumplings coated in fragrant sage brown butter for a cozy dish.
# List of Ingredients:
→ Dumplings
01 -
10 oz fresh spinach, steamed and well-drained
02 -
8 oz ricotta cheese
03 -
1 large egg
04 -
1/4 cup grated Parmesan cheese
05 -
1/2 cup all-purpose flour
06 -
1/4 cup semolina flour
07 -
1/2 tsp salt
08 -
1/8 tsp freshly grated nutmeg
→ Sage Brown Butter
09 -
4 tbsp unsalted butter
10 -
12 fresh sage leaves
# Preparation Steps:
01 -
Steam fresh spinach with a sprinkle of water and salt until wilted. Drain thoroughly, cool, and squeeze out excess moisture. Finely chop before use.
02 -
In a large bowl, mix drained ricotta, chopped spinach, egg, grated Parmesan, all-purpose flour, semolina flour, salt, and freshly grated nutmeg until smooth and fully incorporated.
03 -
Using clean hands, form the mixture into 1.5-inch balls, compact enough to hold their shape during cooking. Chill formed dumplings in the refrigerator for 15 minutes if desired.
04 -
Bring a pot of salted water to a boil. Drop dumplings in batches and cook until they float to the surface, about 2 to 3 minutes. Remove with a slotted spoon.
05 -
Melt butter in a skillet over medium heat. Add fresh sage leaves and sauté until butter turns golden brown and sage becomes crispy. Remove sage leaves and set aside.
06 -
Toss cooked dumplings gently in the sage brown butter until evenly coated. Serve topped with reserved crispy sage leaves and a sprinkle of Parmesan for a luxurious finish.
# Additional Suggestions:
01 -
Drain spinach thoroughly to avoid soggy dumplings. Chilling formed dumplings before cooking helps maintain shape.
02 -
Cook dumplings in batches to prevent sticking and ensure even cooking.
03 -
Monitor butter carefully while browning; it should be golden brown, not burnt.