Capunet - Spinach Dumplings
Capunet are spinach dumplings made with spinach, flour, onion, garlic, breadcrumbs, nutritional yeast and nutmeg. They are satisfying, flavorful, easy to make and packed with lots of vitamins and minerals
Servings: 2
Equipment
- food-processor
Ingredients
For the Parmigiano
- 100 g macadamia nuts
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
For the Capunet
- 250 g fresh spinach leaves
- 50 g breadcrumbs
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 onion minced
- 1 teaspoon nutmeg powder
- salt & pepper
- 170 g flour
Topping
- a handful of sage leaves
- 1 garlic clove
- 5 tablespoon olive oil
Instructions
For the Parmigiano
- Place macadamia nuts, nutritional yeast and salt in a food-processor and process for 2-3 seconds or until sandy (don’t over process or you’ll get macadamia butter!). Set aside.
For the Dumplings
- Cook spinach in large pot of boiling water for about 1-2 minutes. Drain and transfer spinach to a large bowl along with breadcrumbs, nutritional yeast, garlic, onion and nutmeg. Season with salt and pepper and mix.
- Incorporate flour little by little and mix until all ingredients are perfectly incorporated.
- Boil water in a large pot. Transfer the dough to a chopping board positioned over the pot then use a sharp knife to cut 2-inch long pieces of dough. Let every dumpling fall directly into the boiling water.
- Let the dumplings cook until they start floating (+- 4 minutes) then rinse and place in a baking dish. Cover with macadamia parmesan.
- Place oil, sage and garlic in a saucepan and heat over high heat, once the garlic is golden pour the oil over the dumplings and serve immediately.
- Buon appetito!