Spinach and Ricotta Dumplings with Tomato Salsa

Here’s a fun one for you.

Here’s a fun dinner for you. Very light and very delicious. The salsa is so good with the dumplings.

Spinach and Ricotta Dumplings with Tomato Salsa

Ingredients for dumplings:

200g baby spinach leaves, wilted, dried and chopped
1 cup (200g) fresh ricotta
2/3 cup (50g) finely grated Parmesan, plus extra to serve
1/3 cup (50g) plain flour, plus extra, for dusting
2 eggs
1/3 cup chopped chives
1 clove garlic, crushed
40 g butter

Ingredients for tomato salsa:

300g cherry tomatoes, halved
1 cup mint leaves
1 clove garlic, crushed
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
Sea salt and cracked black pepper


1. To make the tomato salsa, place the tomatoes, mint, garlic, olive, vinegar, salt and pepper in a bowl and toss to combine. Set aside.

2. Place the spinach, ricotta, parmesan, flour, eggs, chives, garlic, salt and pepper in a bowl and mix until a sticky dough forms. Roll tablespoonfuls of the mixture into balls and roll in the extra flour. Cook, in batches, in a large saucepan of salted boiling water for 3-4 minutes or until firm and floating to the surface. Remove with a slotted spoon and set aside.

3. Melt the butter in a non stick frypan over high heat. Add the dumplings and cook for 2 minutes each side or until golden. Serve with the tomato salsa and extra Parmesan.

Serves 4.

Recipe slightly adapted from Donna Hay Magazine

Two videos have caught my attention this month. Both songs are lovely.

Over 12,000 pieces of construction paper used to make this next video. Incredible.

Pretty good stuff, huh?


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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