Weekends with Yankee Episode 503: Homegrown

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Season 5 of Weekends with Yankee will air on [Create TV]( every Monday – 10:30 am, 5:30 pm, and 10:30 pm ET. [Weekends with Yankee Episode 503]( Weekends with Yankee Episode 503: “Homegrown” Co-host Amy Traverso joins Douglass Williams, chef-owner of Mida in Boston, on a shopping trip for locally stone-ground organic flour and, from The Urban Grape, the perfect bottle of wine to accompany the pasta that Douglass will prepare back at his restaurant. Over in Vermont, co-host Richard Wiese discovers the quirky winter sport of jack jumping. Back in the kitchen, Amy whips up a favorite family dish, Spinach and Ricotta Dumplings. [WATCH NOW]( Amy Traverso’s Spinach and Ricotta Dumplings (Malfatti) This comforting spinach and ricotta dumpling recipe from series co-host Amy Traverso is among the delicious recipes from season five of Weekends with Yankee. Studio Dylan Amy Traverso’s Spinach and Ricotta Dumplings (Malfatti) In the season five Weekends with Yankee episode “Homegrown,” Amy joins Douglass Williams, chef-owner of Mida in Boston, on a shopping trip for locally stone-ground organic flour and the perfect bottle of wine for dinner. Back in the kitchen, Amy makes Malfatti, a favorite family dish inspired by their meal. Malfatti are delicious little spinach and cheese dumplings similar to gnocchi. Be sure to cook most of the moisture out of the spinach so the balls hold together. Test by cooking a couple of dumplings. If the mixture is loose, add another tablespoonful of flour. Yield: 6 servings Ingredients 1/4 cup (1/2 stick, or 4 tablespoons) butter 1/2 cup minced onion 2 10-ounce packages frozen chopped spinach, defrosted and squeezed dry 3/4 cup ricotta 2 eggs, beaten 3/4 cups grated Parmesan cheese 1 teaspoon salt 1/2 teaspoon fresh black pepper 1/2 teaspoon freshly grated nutmeg 3/4 cup to 1 cup all-purpose flour, plus more for coating hands Instructions Melt butter in a frying pan or skillet. Add onion and cook until translucent. Add spinach and cook, stirring occasionally, until moisture is evaporated. Add ricotta, remove from heat, and stir until well mixed, about 3 minutes. Pour into bowl. Add eggs, cheese, salt, pepper, and nutmeg. Stir well. Mix in 3/4 cup flour, cover, and chill in refrigerator at least 1 hour, or overnight. Check the dough: If it feels very wet, add the remaining 1/4 cup flour. With generously floured hands, roll mixture into balls the size of cherry tomatoes. The rolled balls should have the texture of soft bread dough. Place on a rimmed, parchment-lined baking sheet. (At this point, dumplings can be frozen, then transferred to a zip-top bag.) Bring a large pot of salted water to a boil over high heat, then reduce heat to medium. Cook the dumplings until they rise to the top, 6 to 8 minutes. Remove with slotted spoon and allow them to rest a few minutes before serving. Serve with Bolognese sauce or with butter and Parmesan cheese. For meatless meal, serve with marinara sauce. SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2021 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](