Cavolo Nero & Spinach Silesian Dumplings
Marta's inspiration for this dish comes from her roots, Poland. She made a spin on the Polish potato dumplings, called Kluski Śląskie - Silesian dumplings. Traditionally, these dumplings are served with meat and gravy/mushroom sauce and braised red cabbage. However, her version is a more of a modernized dish, including a delicious sauce made from cavolo nero & spinach balanced with Biancolilla extra virgin olive oil to bring out the delicious fresh aromas. Aren't you curious to try it already?
Cooking time: 1 h
Serving size: 4 portions
1,2 kg potatoes
200-220 g potato starch
1 egg (optional)
Salt to taste
Cavolo Nero & Spinach Sauce:
250 g cavolo nero
200 g spinach
80 g Cantasole Biancolilla Mild extra virgin olive oil
1/2 teaspoon chili flakes
1/2 lemon juice
2 garlic cloves
Salt & pepper to taste
Cheese for grating, preferably aged (Grana Padano, Gouda, Västerbotten cheese) or even feta cheese fits here amazingly!
A handful of toasted almond flakes
Cantasole Biancolilla Olive Oil to drizzle around the dish
Pinch of chili flakes
- Peel all the potatoes and cook in salted water until soft. Drain the potatoes and use a potato ricer to mash them and transfer to a large bowl. Press the potatoes into a smooth and flat layer, then by using a knife divide into 4 equal pieces by just marking the surface.
- Take out one part of the potatoes and set aside on the other potatoes. Fill the empty space with potato starch, optionally add an egg and start mixing the ingredients together until a smooth ball forms.
- Take a small part from the potato dough and start making a ball, poke a small hole in the centre. repeat this step until you have no dough left.
- Simmer very gently a big pot of water and salt. Throw in a few dumplings and wait until they float on top, take them out with a slotted spoon. Transfer the dumplings on a plate. Leave some of the potato water on the side for later.
Cavolo Nero & Spinach Sauce:
- Strip each cabbage leaf from the stem. Chop roughly both stems and cabbage in chunky bits.
- Boil the leaves and stems in salted water for 5-7 minutes until tender, add in the spinach and cook when wilted. Drain and transfer to a blender. Add in the chilli flakes, salt, pepper, lemon juice, garlic, Cantasole Biancolilla olive oil with some of the potato water until you get a smooth and vibrant green sauce.
- Add the Silesian dumplings into a pot, pour in the sauce with a splash of the potato water and stir until the dumplings are evenly coated.
Toasted Almond Flakes:
Place a frying pan over medium heat and add in the almond flakes. Stir the almonds in the pan until they become fragrant and golden brown.
- Plate the Silesian dumplings with the sauce on a plate, sprinkle on top the almond flakes and heavily grate some cheese. Pour some more Cantasole Biancolilla Olive Oil around the dish and finish off with a sprinkle of chili flakes!