THAT EASY HOMEMADE RICOTTA AND SPINACH DUMPLINGS YOU WILL LOVE! ⎜VEGAN GNOCCHI RECIPE скачать в хорошем качестве

THAT EASY HOMEMADE RICOTTA AND SPINACH DUMPLINGS YOU WILL LOVE! ⎜VEGAN GNOCCHI RECIPE

THAT EASY HOMEMADE RICOTTA AND SPINACH GNOCCHI YOU WILL LOVE! ⎜VEGAN DUMPLINGS RECIPE Are you up for some delicious comfort food, straight from Italy, more precisely from the Lombardia region? Then just stick with me because in this episode we are going to mix vegan ricotta cheese and spinach and transform into a delicious, light and fluffy dumpling, served in a bed of a proper homemade tomato sauce, a true Italian comfort food classic! Then let's have fun! CJ INGREDIENTS: 1 cup of vegan ricotta (recipe below) 400g of spinach, blanched and very well-drained 1/4 cup of all-purpose flour 2 tablespoons of nutritional yeast (recipe below) 1/5 teaspoon of nutmeg salt to taste Black pepper to taste 1/3 teaspoon of oregano or marjoram Tomato sauce, pureed (recipe below) METHOD: Remove all the excess water from the blanched spinach by placing them in a tea towel and squeezing it until all water is drained out. This step is very important so the dumplings don’t disintegrate while simmering in the water. Add the drained spinach into a bowl, add the remainder of the ingredients, except the tomato sauce, mix until well combined. Make the quenelle shape: with the help of two deep spoons, made an oval shape dumpling by dipping the two spoons into warm water, then scoop a generous amount of the mixture into one spoon, then scoop the mixture from one spoon to another until you form an oval football ball shape dumpling. Gently place the dumplings into a floured plate, then add them to the fridge for 20 minutes. Meanwhile, put your tomato sauce into a saucepan and reheat it. Minutes before serving, add one ladle of the warm tomato sauce onto each serving plate. Add water and salt to a pot, bring it to a boil, then a gentle simmer. Remove the dumplings from the fridge, add them to the simmering water, three a time. Let them simmer until they float, then with the help of a slotted spoon, remove them from water, place the slotted spoon onto a paper towel to remove the excess water, then place the malfatti directly onto the plate with the previously warmed tomato sauce. Serve it and bon apetit! 👉 PRINTABLE RECIPE: https://chefjanapinheiro.com/easy-and... ❤️ My nutritional yeast recipe:    • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAS...   ❤️ My homemade tomato sauce:    • PROBABLY THE BEST HOMEMADE TOMATO SAUCE EVER!   ❤️ My vegan ricotta cheese recipe:    • THE BEST HOMEMADE VEGAN RICOTTA CHEESE YOU...   ————————————————————————————————————————————————————— 🏠 Visit my Amazon Shop: https://www.amazon.com/shop/chefjana ♥︎ The bear claws oven mittens I use: https://amzn.to/35Go94H ♥︎ The ceramic casserole dish I use: https://amzn.to/2XXx0N3 ♥︎ The gratin dish I love: https://amzn.to/3475cHE ♥︎ The skillets I love: https://amzn.to/32DKO0B ♥︎ The skillet I use: https://amzn.to/2pDyJtV ♥︎ The dutch oven casserole I use: https://amzn.to/32zOEIg ♥︎ The food processor that I love: https://amzn.to/31pUfiJ ♥︎ The pot I use: https://amzn.to/2J2CLCY ♥︎ The baking sheet I use: https://amzn.to/2J3gN2H ♥︎ The wok I use: https://amzn.to/2Q6nLWS ♥︎ The pan I use: https://amzn.to/2Gl7Dw7 ♥︎ The knife I use: https://amzn.to/2NfEANz ♥︎ The camera I use: https://amzn.to/2WG6Jkg ♥︎ The measuring cups I use: https://amzn.to/2D45qo2 ♥︎ The measuring spoons I use: https://amzn.to/2CSgPqL ♥︎ The garlic keeper I use: https://amzn.to/2UkvIs0 --------------------------------------------------------------------------------------------------------------- Support me on Patreon: https://www.patreon.com/user?u=16286402 Follow me on Social Media: Instagram: @chefjana   / chefjana   Follow me on Facebook: Chef Jana Pinheiro   / chefjanapinheiro.com   https://www.chefjanapinheiro.com MUSIC: "BLUEBIRD” E's Jammy Jams - YouTube Music "BLUE ZONES” The Fly Guy Five - Epidemic Sound ——————————————————————————————————————————————————— EASY HOMEMADE RICOTTA AND SPINACH GNOCCHI⎜VEGAN MALFATTI DUMPLINGS RECIPE Recipe by chef Jana