Spinach and Potato Dumplings with Cold Tomato Sauce
A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot tofu, potato, and spinach dumplings.
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Cooking tools:
- Potato ricer
- Blender
- Fine-mesh sieve
- Nonstick skillet
- Saucepan
- Baking sheet
- Mixing bowl
- Spatula
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Oven
- Stove
- Refrigerator
Ingredients
- Kosher salt
- freshly ground black pepper
- 2 russet potatoes (1 1/2 lbs.)
- 6 tbsp. olive oil
- 1 shallot, minced
- 7 oz. fresh spinach, roughly chopped
- 8 sundried tomatoes in oil, drained
- 1 large beefsteak tomato, cored and quartered
- 2 sprigs thyme, stems removed
- 1⁄2 tsp. sugar
- 3 1⁄2 oz. firm tofu, drained
- 2 tbsp. all-purpose flour
- 2 tbsp. durum wheat semolina flour
- 2 tbsp. plain bread crumbs
- Freshly grated nutmeg
- 1 small zucchini, julienned
- 2 tbsp. roughly chopped, toasted hazelnuts
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