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Kale Ricotta Dumplings with Sage Brown Butter Recipe


Atkins Kale Ricotta Dumplings with Sage Brown Butter
5.6g
Glucides nets Atkins™
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

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1cup, frozenCooked Kale (from Frozen)
  • 1cupRicotta Cheese (Whole Milk)
  • 0 3/4cupParmesan Cheese (Grated)
  • 1tspSalt
  • 11tbspSoy Flour (Full Fat)
  • 2largeEgg (Whole)
  • 3tspBaking Powder (Straight Phosphate, Double Acting)
  • 4tablespoonUnsalted 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

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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