Spinach Dumplings

Name: Spinach Dumplings
Yield: Serves 4 as a main course and 8 as a starter (makes 16)
Cuisine: British
Ingredients: 1 onion, finely chopped; 50 g (2 oz) unsalted butter; 550 g (1¼ lb) fresh spinach, stalks removed; 225 g (8 oz) mascarpone or full-fat soft cheese; Salt and pepper; 100 g (4 oz) Parmesan cheese, grated, to serve; pinch of freshly grated nutmeg; Salt and pepper; 1 egg; 1 egg yolk; 225 g (8 oz) mascarpone or full-fat soft cheese; 225 g (8 oz) plain flour; 1-2 teaspoons tomato ketchup (optional); 10 seconds and skinned, or 1 X 400 g (14 oz) tin chopped tomatoes; 1 small garlic clove, crushed; 3 tablespoons olive oil; 10-12 tomatoes, blanched in boiling water for

Preparation info

Serves
4
as a main course (makes 16)

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

These dumplings make a lovely vegetarian main course or a delicious starter, served with a very easy and quick tomato sauce.

Ingredients

1 onion, finely chopped
50 g (2 oz) unsalted butter

Europe
United Kingdom
Starter
Main course
Vegetarian

Method

Sweat the chopped onion in the butter for a few minutes until softened, then allow to cool.

Wash the spinach well to remove any grit, then shake off any excess water. Blanch the spinach in boiling, salted water for about 30 seconds, then refresh in iced water. Squeeze the spinach until all the liquid is removed and then chop it finely.

Mix together the spinach and onion and then