Low-Carb Baked Ricotta Dumplings

kola619

ketodietapp-com.cdn.ampproject.org/v/s/ketodietapp.com/Bl...

subheading: Dumplings:

1 pack fresh spinach (100 g/ 3.5 oz)

1 pack firm full-fat ricotta cheese (250 g/ 8.8 oz)

2 medium eggs

pinch of ground nutmeg

⅓ cup almond flour (33 g/ 1.2 oz)

2 ½ level tbsp coconut flour (20 g/ 0.7 oz)

½ cup grated Parmesan or other Italian hard cheese (45 g/ 1.5 oz)

½ tsp sea salt

½ tsp black pepper

subheading: Sauce and noodles:

3 tbsp extra virgin olive oil (45 ml)

3 cups sugar-free tomato pasta sauce (720 g/ 1.6 lb) - you can make your own Marinara Sauce

3 medium zucchini, spiralized (600 g/ 1.3 lb)

Preheat the oven to 355 °F.

Instead of fresh spinach, you can use frozen & thawed spinach (make sure to squeeze any excess water out).

Prepare the spinach first by blanching it in boiling water until wilted, about 30 seconds. Remove from heat and place in a colander. Once cool, wring out excess moisture, and finely chop.

Combine all dumpling ingredients in a bowl, and mix well. Shape the dumplings into small balls, a little smaller than a golf ball, either using two teaspoons or your hands. You can either make 12 larger dumplings (about 45 g/ 1.5 oz each, 2 dumplings per serving), or 18 smaller dumplings (about 30 g/ 1.1 oz each, 3 dumplings per serving). If the mixture is too wet (in case you used large eggs instead of medium), add a bit more coconut flour or almond flour.

Pour the tomato sauce into an oven proof dish. Place the meatballs on top of the tomato sauce.

Drizzle with olive oil, and bake 35 to 40 minutes, until starting to brown on top.

Serve immediately on top of lightly cooked or raw zucchini noodles.

Page footer