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Full Online Book HomeLearning KitchenVegetables - Potato - Potato Dumplings With Wilted Spinach And Parmesan
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Vegetables - Potato -  Potato Dumplings With Wilted Spinach And Parmesan Post by :hal_paidemail Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1853

Click below to download : Vegetables - Potato - Potato Dumplings With Wilted Spinach And Parmesan (Format : PDF)

Vegetables - Potato - Potato Dumplings With Wilted Spinach And Parmesan

Contributing chef: Patrick McDonald

900g/2 lb Catriona potatoes
3 egg yolks
150 g/5 oz plain flour
salt and pepper
250 ml/8 fl oz double cream
225 g/8 oz baby spinach
175 g/6 oz Parmesan cheese, grated


Preheat oven to 200C/400F/Gas Mark 6

Bake the potatoes in their skins until the flesh is soft and tender, about 1 – 1 ½ hours.
Scoop out the potato flesh into a bowl and mash while still hot. Add the egg yolks and flour, season to taste and beat to a smooth dough. Divide the mixture into 2.5 cm/1 inch diameter balls and lay on a floured tray. Chill until ready to cook.

Bring a wide saucepan of water to the boil, add salt and reduce the heat to a gentle simmer. Lower in the dumplings and simmer for 8-12 minutes. Test one to check that they are cooked through, then drain and place in a serving dish.

Preheat the grill.

Pour the cream into a saucepan and boil to reduce by half. Add the spinach and half the Parmesan. Heat through for 2 minutes, just long enough to wilt the spinach, then pour over the dumplings and sprinkle with the remaining Parmesan. Place under the hot grill for 3 minutes, until golden and bubbling. Serve hot.
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