Ingredients
-
large sweet potato ((10-ounce))
- 1
- 1
-
-
eggs
- 1
- 1
-
-
egg whites
- 2
- 2
-
-
fat-free ricotta cheese
- 1 cup
- 1 cup
-
-
grated Parmesan cheese
- 1/4 cup
- 1/4 cup
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
ground nutmeg
- 1/4 tsp
- 1/4 tsp
-
-
frozen spinach (chopped, thawed and drained)
- 1/2 cup
- 1/2 cup
-
-
white whole-wheat flour
- 1 cup
- 1 cup
-
-
nonstick cooking spray
- 1
- 1
-
-
lean ground turkey (93% fat-free)
- 20 oz
- 567 g
-
-
marinara sauce (24.5-ounce jar, light-in-sodium (such as Amy’s))
- 1
- 1
-
-
chicken or vegetable broth (low-sodium)
- 1 cup
- 1 cup
-
Directions
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Preheat the oven to 375 degrees F. Place the sweet potato on a baking sheet and bake for 40 minutes, or until soft when poked with a fork. Remove the sweet potato from the oven and set it aside to cool.
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Meanwhile, in a large bowl, whisk the egg, egg whites, and ricotta cheese until smooth. Fold in the Parmesan cheese, pepper, nutmeg, and spinach.
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Remove the skin from the sweet potato and mash well. Fold in the mashed sweet potato and the flour to the egg-ricotta mixture. The mixture will be wet and sticky. Let it rest for 10 minutes.
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While the dough rests, coat a large sauté pan with cooking spray and heat it over medium-high heat. Add the turkey and sauté until barely cooked through, about 8 minutes.
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Pour the marinara sauce and broth over the turkey and stir to incorporate. Reduce the heat to low.
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Scoop 2-inch balls of the dumpling batter and gently drop them into the sauce to make 24 dumplings. Cover and simmer for 20 minutes.