Spinach and ricotta dumplings plus tomato salsa

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

1. 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.
2. In a medium bowl combine the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper.  Mix until a sticky dough forms.
3. Bring a large saucepan of water to the boil on the stove.
4. Roll tablespoons of the mixture into balls and roll in extra flour in a bowl or on the bench.
5. 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.
6. Remove with a slotted spoon, set aside and cook the rest of your dumplings.
7. Heat a large frypan over high and melt the butter.
8. Add your dumplings and cook for 2 minutes each side until they are golden.
9. Toss through the tomato salsa and extra parmesan and cracked pepper to taste.