Spinach, ricotta and tomato dumpling bake

Serves

3 People

Cooking Time

60 minutes

Season

Autumn

Spring

Dietary

Vegetarian

Here’s a wonderful moreish bake that combines classic Italian flavours. Light Spinach and Ricotta dumplings (aka as Gnudi or Gnocchi) baked on top of a flavour packed tomato sauce with soy sauce for added umami flavour with some mozzarella on top for good measure.

Ingredients

For the dumplings
250g Ricotta
200g True Spinach (washed)
1 Lemon
1 Clove Garlic
Nutmeg
25g Parmesan
50g Plain Flour

For the tomato sauce

Olive Oil
100ml Water
1 Small Onion
2 Cloves Garlic
Half tsp Oregano
Half tsp Chilli Flakes
4 tbsp Soy Sauce
1 tsp Brown Sugar
2 tbsp Tomato Puree
1 Tin of Chopped Tomatoes

1 Ball Mozzarella
Extra Parmesan

Method

Step 1.

Start by wilting your cleaned spinach. To a pan add the spinach, a drizzle of olive oil and crush or finely grate in the garlic. Wilt down for a few mins until cooked. Drain in a sieve and allow to cool (about 10 mins). Whilst the spinach is cooling, to a mixing bowl add the ricotta, zest of a lemon, a grating of nutmeg and grate in the parmesan. Add the flour.

Step 2.

Squeeze out as much of the water from the spinach as you can using your hands. Finely chop and add to the bowl. Mix well using a spatula. Get a tray and add a layer flour. Now make your dumplings, using a tbsp per a ball, flour the outside and make into balls. Repeat the process, the mixture should make 12. Place in the fridge uncovered for an hour.

Step 3.

Make your tomato sauce. Finely dice your onion, crush and finely chop garlic and add to a pan. Add the water a good glug of olive oil, the soy sauce, chilli flakes and oregano. Adding water at this stage helps the onions soften and cook quicker without the danger of burning. Turn on the heat and cook until the water has evaporated (about 10 mins). Add the tomato puree, brown sugar, mix and cook for 2 mins. Add the tin of tomato and cook down for another 10 mins on a medium heat. Set aside.

Step 4.

Bring a large pan of water to the boil. Take your dumplings out of the fridge and cook in 2 batches. Cook the dumplings for 3mins until they rise to surface of the water. Drain with a slotted spoon on to a plate.

Step 5.

Pre heat your oven to 200c. Assemble the bake in a deep baking tray or pan that can go in the oven. Place the tomato sauce on the bottom and distribute the dumplings on top. Tear over a ball of mozzarella and grate over some parmesan. Drizzle over some olive oil then place in the oven. Bake for 25 – 30 mins until the dumplings and cheese are brown. Serve with some lightly dressed salad leaves.