Spinach-and-ricotta dumplings
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- Abigail Donnelly
- 4
- 20 minutes
- 20 minutes
- Woolworths Chenin Blanc Reserve 2011 (Ken Forrester Wines)
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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