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!