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Couscous and lamb rib croquettes with roast carrots and baby marrow ribbons

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Spinach-and-ricotta dumplings

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

200 g spinach, blanched and chopped
1 cup ricotta
1 clove garlic, grated
2 t chives, chopped
2 free-range eggs
60 g flour
1/2 t salt
1 T olive oil
Fried bacon bits, to serve
Fried mushrooms, to serve
Parsley, to garnish
90 g Parmesan, grated

Method

Combine the spinach, ricotta, Parmesan, garlic, chives and eggs in a mixing bowl. Add the flour and salt and mix until well combined. Shape the mixture into golf ball-sized dumplings and chill for 15 minutes.

Poach the dumplings in simmering salted water for 3 minutes. Remove using a slotted spoon and drain on kitchen paper.

Heat the olive oil in a large frying pan and fry the dumplings until golden brown. Drain on kitchen paper and serve with the crispy bacon and mushrooms, garnished with parsley.

TASTE's take:

These dumplings are packed with bright green spinach and really easy to make.