Potato and Spinach Dumplings
Soft, pillowy, and bursting with flavor, these Potato and Spinach Dumplings are a delightful twist on classic comfort food. Combining velvety mashed potatoes, vibrant sautéed spinach, and a hint of nutmeg for warmth, this recipe creates a delicate dumpling dough that's lightly boiled and then pan-fried for a golden, crispy exterior. Finished with a buttery garlic sauce and a generous sprinkle of freshly grated Parmesan, these dumplings are perfect as a cozy main dish or an elegant side. Ready in under an hour, they're easy to prepare yet impressive enough for dinner parties. Serve them warm with a garnish of parsley for a meal that’s as beautiful as it is delicious. This recipe is ideal for potato dumpling enthusiasts, spinach lovers, and anyone craving a vegetarian comfort dish that’s indulgent yet wholesome.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 200 grams Fresh spinach
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 50 grams Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 2 liters Water
Instructions
Peel and chop the potatoes into evenly sized chunks. Boil them in a large pot of salted water for 15-20 minutes or until fork-tender. Drain thoroughly and allow them to cool slightly.
While the potatoes are boiling, rinse the spinach and sauté it in a pan with 1 tablespoon of olive oil and a pinch of salt until wilted, about 2-3 minutes. Allow the spinach to cool slightly and squeeze out any excess moisture. Chop finely.
In a large mixing bowl, mash the cooked potatoes until smooth. Add the chopped spinach, egg, all-purpose flour, salt, black pepper, and nutmeg (if using). Mix until a cohesive dough forms. The dough should be soft but not sticky. If it is too sticky, add a little more flour, one tablespoon at a time.
Dust your work surface with flour and roll the dough into several long ropes, about 2 cm thick. Cut each rope into 2-3 cm pieces to form the dumplings.
Bring a pot with 2 liters of salted water to a gentle boil. Add the dumplings in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and transfer to a plate.
In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Optional: Add a pinch of nutmeg to the butter sauce.
Add the cooked dumplings to the skillet and sauté them until lightly golden on the outside, about 3-5 minutes.
Serve the dumplings warm with freshly grated Parmesan cheese on top. Optionally, garnish with chopped parsley or an extra drizzle of olive oil.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 6.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 999 mg | 77% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2994 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
