When you have just 1 cup of delicious spaghetti meat sauce leftover, give it a whirl on my delicious dumplings for a quick lunch for 1-2 people. Man, is this ever delicious!!! When I first created this one, I felt like I was eating real gnocchi or noodle layers!! This has made my regular recipe rotations and has since hopped right on up to the top of that list! Although I made the dumpling dough in small round dumplings, it tasted like I was eating flat lasagne noodles with each delicious bite. The dumplings held up well in the sauce and did not break down during the baking process (I thought they might). This is sooooooo good yo need to try it soon! This is suitable once you reach the Atkins Phase 2 OWL, and OK for Keto dieters. It would not be appropriate for Primal or Paleo followers due to the dairy.
(pot of simmering water to make dumplings)
1 recipe my Dumplings
1 c. my meaty Spaghetti Sauce (or low-carb Italian meat sauce of your choosing)
½ c. mozzarella cheese, shredded
¼ c. Parmesan cheese
¼ c. ricotta cheese
DIRECTIONS: Preheat oven to 350º. Mix up the dumplings per that recipe’s instructions. Form the dough into 24 small balls about 3/4″ in diameter. Drop into boiling water and lower to a gentle simmer, cover and simmer for 8-9 minutes, DO NOT LIFT THE LID during cooking. Drain off the water and pour the dumplings into a baking dish (no need to grease it). Dot evenly with your spaghetti sauce. Dot evenly with the ricotta. Sprinkle the mozzarella over the top evenly and finally, top with the Parmesan cheese. Bake at 350º for about 15 minutes to heat all and melt the cheese. ENJOY!
NUTRITIONAL INFO: Makes 3 servings, each contains:
286 cals, 18.7g fat, 13.93g carbs, 6.76g fiber, 7.17g NET CARBS, 21.03g protein, 451 mg sodium