Spinach And Ricotta Dumplings

11 ingredients
3 steps

Ingredients

  • 1 1/2 pounds potatoes peeled and quartered
  • 8 ounces baby spinach
  • 1/3 cup ricotta cheese
  • 2/3 cup flour
  • 1 egg yolk
  • 1/2 teaspoon grated nutmeg
  • 2 tablespoons olive oil
  • 1 pound tomatoes finely chopped
  • 1 clove garlic crushed
  • 2 tablespoons sun-dried tomato pesto
  • grated Parmesan cheese Freshly, to serve

Directions

  1. 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. 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. 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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