Recipes

Kale Ricotta Dumplings with Sage Brown Butter Recipe

Atkins Kale Ricotta Dumplings with Sage Brown Butter
5.6g
Net Carbs
Prep Time: 20 Minutes
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.
15.5g

Protein

20.9g

Fat

1.3g

Fiber

272.3cal

Calories

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INGREDIENTS

  • 1 cup, frozen Cooked Kale (from Frozen)
  • 1 cup Ricotta Cheese (Whole Milk)
  • 0 3/4 cup Parmesan Cheese (Grated)
  • 1 tsp Salt
  • 11 tbsp Soy Flour (Full Fat)
  • 2 large Egg (Whole)
  • 3 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 4 tablespoon Unsalted Butter Stick

DIRECTIONS

  1. 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.
  2. 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).
  3. 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.
  4. 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

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