These came from a recent edition of Donna Hay magazine, of course with several adaptations based on what I had in stock. The dumplings are quite similar to a ricotta gnocchi recipe I have made previously by Maggie Beer. This is a nice light meal but is still satisfying because of the protein from the ricotta.
I used spinach leaves from our garden – sadly the spinach plant has since been fried by the heat. The recipe calls for baby spinach but you could also use normal spinach – you would just have to cook it briefly first and squeeze out the moisture.
The dumplings would also work well with a more traditional tomato pasta sauce, or you could do a brown butter sauce (much like Maggie Beer’s recipe). I recommend serving with a nice fresh green salad – my philosophy is you can never have too many vegetables!
- Prep Time:
15 min - Cook Time:
10 min - Ready Time:
25 min
Ingredients
- 200 grams Baby spinach or other spinach, wilted, wrung out and chopped
- 1 cup Fresh ricotta
- 2/3 cup Parmesan, finely grated
- 1/3 cup Plain flour, plus extra for dusting
- 2 Eggs
- 1/3 cup Chives, chopped
- 1 clove Garlic, chopped or crushed
- 40 grams butter
- 300 grams Cherry tomatoes, halved
- 1-2 Ears of corn, kernels removed
- 1-2 Anchovy fillets, chopped (or to taste)
- 1/2 Red onion, finely sliced
- 1 clove Garlic, chopped or crushed
- 2 tablespoons Olive oil
- 1 tablespoon Vinegar (I used apple cider but recipe calls for white wine)
- Salt and pepper
Directions
- In a medium sized bowl mix the tomatoes, anchovy, corn kernels, red onion, mint, garlic, olive oil, white wine vinegar, salt and pepper and toss to combine. Set aside until you are ready to serve.
- In a medium bowl combine the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper. Mix until a sticky dough forms.
- Bring a large saucepan of water to the boil on the stove.
- Roll tablespoons of the mixture into balls and roll in extra flour in a bowl or on the bench.
- Cook in batches (5-8 balls at a time depending on your saucepan size) for 3-4 minutes. You'll know when they are done because they float to the surface.
- Remove with a slotted spoon, set aside and cook the rest of your dumplings.
- Heat a large frypan over high and melt the butter.
- Add your dumplings and cook for 2 minutes each side until they are golden.
- Toss through the tomato salsa and extra parmesan and cracked pepper to taste.
12.01.12 | 
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by email:
Ooo, I love that these are boiled and then pan fried, it takes so much guesswork out of whether they’re “done” but also they’re not just boring and boiled
Salsa looks like it would work wonderfully with this too.
Shame about the hot weather ruining your spinach
I love these with a browned butter-so simply but so good!