I had exactly 1 cup of delicious spaghetti meat sauce in my freezer and decided to give it a whirl on my delicious dumplings for lunch today. Man, was this ever delicious!!! I felt like I was eating real gnocchi or noodles in this!! This just made my regular recipe rotations and 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 lasagna or ravioli. The dumplings held up well in the sauce and through the baking process, too. Mmmm. This was sooooooo good! 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.
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(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 250º for about 15 minutes to heat all and melt the cheese. ENJOY!
NUTRITIONAL INFO: Makes 3 servings, each contains:
18.7 g fat
13.93 g carbs, 6.76 g fiber, 7.17 g NET CARBS
21.03 g protein
451 mg sodium