When you have just a cup or so of leftover spaghetti meat sauce in the freezer you need to try this recipe! Using my quick delicious low-carb dumpling is the key. Man, is this ever good!!! You’ll feel like you’re eating real gnocchi or noodles in this!! This recipe instantly made my lunch or dinner rotations. In fact it hopped right on up to the top of that list! Although I make the dumpling dough into small round dumplings, it tastes like real lasagna. The dumplings hold up well in the sauce and throughout the baking process. Mmmm. This dish 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.
Pot of simmering water for dumplings (I like to keep some frozen all the time to have handy)
1 recipe my low-carb dumplings
1 c. my meaty Spaghetti Sauce (or your choice low-carb Italian sauce)
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 lightly boiling water and immediately lower heat to maintain a very gentle simmer. Cover with lid and simmer for 8-9 minutes, DO NOT LIFT THE LID during cooking. Drain off the water and tip the dumplings into a baking dish or 3 individual dishes as shown (no need to grease them). 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:
286 calories, 18.7 g fat, 13.93 g carbs, 6.76 g fiber, 7.17 g NET CARBS, 21.03 g protein, 451 mg sodium