Potato-Cheese Dumplings with Tomato-Basil Sauce
The tomato sauce for these wonderful dumplings can be made in advance. Serve the dumplings with a simple salad of mixed greens and a fruit sorbet and biscotti for dessert.
  • 2 large carrots, thinly sliced
  • 1 large baking potato (8 ounces), peeled and thinly sliced
  • 1 cup water
  • 3 garlic cloves, slivered
  • 1/2 teaspoon salt
  • 1 small red bell pepper, minced
  • 1 whole egg
  • 2 egg whites
  • 1 cup shredded part-skim mozzarella cheese
  • 2 cups flour
  • 2 tablespoons grated Parmesan cheese
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, chopped with their juice
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 2 tablespoons chopped fresh basil

1. In large saucepan, combine carrots, potato, water, garlic and 1/4 teaspoon of salt. Bring to a boil over medium heat, reduce to a simmer and cook until vegetables are soft, about 12 minutes. Press mixture through a sieve set over a bowl and set aside to cool slightly.

2. Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray.

3. Add bell pepper, whole egg, egg whites, mozzarella and remaining 1/4 teaspoon salt to mashed vegetables and blend well. Stir in flour until mixture forms a dough stiff enough to pat out.

4. On lightly floured board, pat the dough out to 9-inch round about 1/2-inch thick. With a 2-inch round cutter, cut dough into rounds and place in a single layer on prepared baking sheet. Gather scraps, re-roll and cut for a total of 24. Sprinkle with Parmesan and bake 20 minutes, or until golden.

5. Meanwhile, in large nonstick skillet, combine stewed tomatoes and tomato sauce. Bring to a boil, reduce to a simmer and cook until lightly thickened, about 5 minutes. Stir in basil and spoon sauce over dumplings.

Nutritional Information
Per serving: 450 calories, 7.9g total fat, 3.9g saturated fat, 2g monounsaturated fat, 0.7g polyunsaturated fat, 7.4g dietary fiber, 21g protein, 74g carbohydrate, 72mg cholesterol, 548mg sodium.
Good source of: beta-carotene, calcium, fiber, iron, lycopene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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