Ricotta and Spinach Dumplings

Name: Ricotta and Spinach Dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 large egg, separated; 250 g /9 oz baby spinach leaves, shredded; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2 tbsp olive oil; 2 large garlic cloves, finely chopped; 250 g /9 oz ricotta cheese, drained; 40 g /1½ oz vegetarian Parmesan cheese, grated; 60 g /2¼ oz/½ cup plain flour/all-purpose, plus extra for dusting; 2 tbsp chopped basil leaves, plus extra to serve; 1 tsp sugar; 800 g /1 lb 12 oz/3 cups tinned chopped tomatoes; 3 large basil sprigs; 1 tbsp tomato purée/paste; 1 tbsp tomato purée/paste

Preparation info

Serves:
4

Difficulty
Easy
Ready in
50 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

These light, fluffy ricotta dumplings are similar to gnudi, the Italian gnocchi-like dumplings, and are easy to make. Serve with my go-to tomato sauce, pesto or a garlicky butter sauce.

Ingredients

1 tbsp olive oil
250 g /9 oz baby spinach leaves, shredded

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

To make the tomato sauce, put the oil and garlic in a large saucepan over a medium-low heat and cook gently for 1 minute until the garlic is softened but not coloured. Add the tomatoes and basil sprigs and bring to a gentle boil, then turn the heat down, stir in the tomato purée/paste and sugar, and simmer, part-covered, for 10 minutes until reduced and thickened. Season wi