Wednesday, 12 October 2011

Spinach and Ricotta Dumplings with Tomato Salsa

Don't you love it when you've been away on holiday and on your return, the planets have aligned so that all the magazines you subscribe to are waiting for you in the mail? Well ok, they're there along with the bills, that bit I don't love, but you know what I mean, right?

I came home to the new Donna Hay mag and noticed this recipe. I knew I had to make it. Gnocchi is a huge hit in my house and I assumed "dumplings" weren't too big a jump. Any way dumplings are a hit here too, so how could I go wrong?

Ricotta and spinach are a classic combination.

It was very hard for me not to eat the ricotta just as-is. It's from the local Italian Deli and it's goooOOd!

The pairing of tomatoes and basil is well known and I'm a huge fan. But I do love tomatoes with mint too.

Call them dumplings, call them gnocchi, call me if you're making them and I'll be right over.

Spinach and Ricotta Dumplings with Tomato Salsa
from Donna Hay's Magazine, 10th Anniversary Edition

For the Dumplings:
200g baby spinach leaves, wilted died and chopped
1 cup fresh ricotta
2/3 cup finely grated parmesan, plus extra, to serve
1/3 cup plain flour, plus extra, for dusting
2 eggs
1/3 cup finely chopped spring onions
1 clove garlic, crushed
40g butter

 For the Salsa:
300g cherry tomatoes, halved
1 cup mint leaves
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon champagne vinegar
sea salt and cracked black pepper

To make the tomato salsa. place the tomatoes, mint, garlic, olive oil, vinegar, salt and pepper in a bowl and toss to combine.

Place the spinach, ricotta, parmesan, flour, eggs, spring onions, garlic, salt and pepper in a bowl and mix until a sticky dough forms (it will be quite wet). Roll tablespoons of mixture into balls and roll them in extra flour. Cook in batches, in large pan of boiling water for 3-4 minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside.

Melt the butter in a large non-stick frying pan over a high heat. Add the dumplings and cook until they are golden. Remove from the heat, tip the salsa into the pan and give it a gentle stir. Tell your family they are gnocchi if they don't like dumplings, or tell them they are dumplings if they don't like gnocchi. Either way, they are sure to love them.

1 comment:

  1. I don't even like Ricotta! But these look scrumptious!