These dumplings are very much like a veggie packed, cheesy gnocchi. Random shapes of goodness with a delicious butter sauce. Frankie really enjoyed this one.
Spinach and Ricotta Dumplings
200g Frozen Spinach (thawed out)
220g Fresh Ricotta
1 Egg (whisked)
1/2 cup Flour (sifted)
1/4 cup Parmesan cheese (grated)
1 tsp Salt
Squeeze out all the liquid from the spinach, chop it up and transfer it to a big bowl.
Add the ricotta, egg, 1/2 the parmesan cheese, flour and salt, and mix it all together.
Lay out some baking paper on a clean surface.
Roll a small amount of the mixture into a football shape and place on the baking paper. Repeat till you have used all the mixture.
Fill a medium sized pot half way with water and bring to boil (not too vigorous as the dumplings will break apart). Gently add the dumplings one at a time, working in batches of 5 or so.
Once they float to the top, scoop them out with a slotted spoon and transfer to a plate.
Generously sprinkle with extra parmesan cheese and serve.
This step is optional, but I highly recommend it. Simply heat up a good dollop of butter on a pan till golden brown, then pour over the dumplings and enjoy.
Store in the fridge for up to 3 days.