Kale Dumplings with Pumpkin Butter Sauce
Kale dumplings with pumpkin butter sauce is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g kale
- Salt
- 2 Eggs
- 250 g ricotta
- 80 g grated pecorino
- 80 g flour
- 2 tbsp semolina
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 30 g pine nuts
- 200 g pumpkin flesh (e.g., muskmelon, butternut)
- 1 sprig sage
- 100 g butter
- 0.5 untreated lemon zest
- Salt
- Pepper (freshly ground)
Instructions
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1.
Wash, trim and blanch the kale in boiling salted water for 5-7 minutes. Drain, rinse with cold water, and let it drip dry. Squeeze out excess liquid and finely chop.
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2.
Beat the eggs with ricotta, pecorino, flour, and semolina in a bowl. Add the kale and mix well. If the mixture is too loose, add more semolina. Season generously with salt, pepper, and nutmeg, then set aside.
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3.
Toast the pine nuts in a dry pan until golden brown and fragrant. Remove and let cool. Slice the pumpkin into thin strips. Rinse the sage, pat dry, pluck the leaves, and cut into strips.
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4.
Bring plenty of salted water to a boil in a pot. Using two teaspoons, scoop dumpling portions from the kale mixture and drop them into the water (if they fall apart, add more semolina). Simmer gently for about 10 minutes until cooked through.
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5.
Melt butter in a pan and sauté the pumpkin strips for about 5 minutes over medium heat until just tender. Stir in sage and lemon zest. Season with salt and pepper.
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6.
Lift the dumplings with a slotted spoon, drain well, and arrange on plates. Drizzle with the pumpkin sauce and serve immediately.
