Ingredients Jump to Instructions ↓

  1. 1 Frozen chopped kale or 10 oz

  2. 1 cup 237ml Whole-milk ricotta cheese

  3. 3/4 cup 109g / 3.8oz Parmesan cheese - divided

  4. (preferably freshly grated)

  5. 2 Eggs - lightly beaten

  6. 1 teaspoon 5ml Salt

  7. 3 tablespoons 45ml Atkins Bake Mix - plus

  8. 1/2 cup 55g / 1.9oz Atkins Bake Mix

  9. 4 tablespoons 60ml Butter - cut in pieces

  10. 1 tablespoon 15ml Chopped fresh sage leaves

  11. 3/4 tspn dried, crumbled sage

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix kale, ricotta cheese, 1/2 cup of the Parmesan, eggs, salt and 3 tablespoons bake mix until mixture resembles a thick, slightly stiff batter.

  2. Place remaining bake mix in a shallow dish. Dip your hands in bake mix and form ricotta mixture into 1-inch balls. Roll them lightly in bake mix to coat evenly. Transfer to a tray lightly dusted with bake mix. (Dumplings may be made ahead to this point and frozen.)

  3. Heat oven to 350 degrees. 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.

  5. This recipe yields 6 servings.

  6. Carbohydrates: 6 grams Net Carbs: 4 grams Fiber: 2 grams Protein: 18.5 grams Fat: 21 grams Calories: 285 Description:

  7. "These tender dumplings were inspired by Faith Willinger's Nudies, a recipe in her splendid cookbook Red, White & Greens: The Italian Way With Vegetables. They may be made in advance and frozen."


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