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

Directions:

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