Friday, March 25, 2011

Spinach Dumplings with Sage Cream Sauce


Servings: 8
Preparation Time: 40 minutes

1 (10-ounce) package frozen chopped spinach, cooked and drained of all moisture

1 tablespoon butter
1 tablespoon flour
1 cup milk
½ teaspoon nutmeg
½ teaspoons cayenne pepper
Salt and freshly ground pepper

2 large eggs
2 tablespoons Swiss cheese, grated
½ cup flour

1 cup heavy cream
1 large shallot, minced (about 1 tablespoon)
6 to 8 large sage leaves, rolled and cut into julienne

Drain the spinach in a colander using paper toweling to remove as much moisture as possible.

Heat the butter in a pan over medium heat. Whisk in the flour until golden and bubbling.

Whisk in the milk to the flour mixture. Cook until the sauce is thick, about 10 minutes.

Season with nutmeg, cayenne salt and pepper. Cool.

Place the eggs and cheese into a large bowl.

Stir in the spinach until smooth.

Stir in the sauce. Add enough flour to bind the mixture.

The dumplings will just hold their shape when formed.
Use two tablespoons to form the dumplings into egg-like shapes. Make 16 or more dumplings.

Heat ¾ full sauce pan of water to boil. Add salt to the water.
Place several dumplings into the boiling water. When they float to the top, cook for 3 minutes more. Remove with a slotted spoon and keep warm while you cook the remaining dumplings.

Heat the cream, shallot and sage in a saucepan over medium high heat until reduced by 1/3 and slightly thickened.

Season with salt and pepper. Serve the sauce over the dumplings.

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