Spinach & Ricotta Dumplings

12 Ingredients

Number of servings

800grams Woolworths diced Italian tomatoes
120grams baby spinach leaves
375grams smooth ricotta
2 cloves garlic
2 spring onions, chopped
1teaspoons allspice
1/2 cup shredded mozzarella
1 free range egg
2 slices white bread, torn
1 cup plain flour
60grams parmesan, finely grated
1/4 bunch basil, small leaves picked

Nutrition per serving

22% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Enjoy a flavour fiesta with these hearty spinach and ricotta dumplings. This budget-friendly traybake bursts with herby goodness and cheesy delight.

Prepping tip:

The dumpling mixture can be made up to 2 days in advance. Store in an airtight container in the fridge.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Place tomato in base of a 2L rectangular baking dish. Process spinach in food processor until finely chopped. Add ricotta, onion, garlic, allspice, mozzarella and egg to food processor and process until combined. Season. Transfer to a bowl. Stir in flour to make a soft dough.

Step 2 of 4

Using lightly floured hands, shape dough mixture into 20 x 3cm-long logs. Place on a baking tray lined with baking paper. Cover and refrigerate for 15 minutes.

Step 3 of 4

Bring a large saucepan of water to the boil over high heat. Cook dumplings, in 2 batches, for 3 minutes or until dumplings float to the surface. Use a slotted spoon to transfer dumplings to a plate.

Step 4 of 4

Process bread to make fine crumbs. Combine breadcrumbs with half of the parmesan. Place dumplings in sauce in dish. Sprinkle breadcrumb mixture over dumplings. Bake for 15 minutes or until tops of dumplings are golden. Top with remaining parmesan. Serve sprinkled with basil.

Indian-style Saag Tofu

Difficulty

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