Spinach And Ricotta Dumplings

Name: Spinach And Ricotta Dumplings
Ingredients: 1 1/2 lbs potatoes, peeled and quartered; 8 oz baby spinach; 1/3 cup ricotta cheese; 2/3 cup flour; 1 None egg yolk; 1/2 tsp grated nutmeg; None None FOR THE TOMATO SAUCE; 2 tbsp olive oil; 1 lb tomatoes, finely chopped; 1 clove garlic, crushed; 2 tbsp sun-dried tomato pesto; None None Freshly grated Parmesan cheese, to serve

12 ingredients

3 steps

Ingredients

1 1/2 lbs potatoes, peeled and quartered
8 oz baby spinach
1/3 cup ricotta cheese
2/3 cup flour
1 None egg yolk
1/2 tsp grated nutmeg
None None FOR THE TOMATO SAUCE
2 tbsp olive oil
1 lb tomatoes, finely chopped
1 clove garlic, crushed
2 tbsp sun-dried tomato pesto
None None Freshly grated Parmesan cheese, to serve

Directions

1

Cook potatoes in boiling, salted water for 10-15 mins until tender. Drain; mash. Cool slightly. Cook spinach in a saucepan with 3 tbsp cold water until wilted. Drain; squeeze out excess liquid. Cool. Add ricotta, flour and yolk to potatoes. Add nutmeg and season. Stir in spinach.
2

For the tomato sauce, heat oil in a medium saucepan on medium heat. Cook tomatoes and garlic for 4-5 mins, stirring, until soft. Add pesto; stir. Cover; simmer for 3 mins until thick and pulpy. Season. Cover and keep warm.
3

Using floured hands, shape potato mixture into 3/4-inch dumplings. Cook in boiling water, in 2 batches, for 2-3 mins until dumplings rise to surface. Drain; toss in sauce. Serve with freshly grated Parmesan cheese.

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