oliveoilandlemon

recipes for healthy living

Tag: Spinach

Spinach and Ricotta Dumplettes

Spinach and Ricotta Dumplings

This is an older recipe which I have tweaked a bit. If you like to be meat free a day or 2 during the week then this is a delicious option. I call these dumplettes and they are made with spinach, ricotta and eggs so there is plenty of oomph in these to fill you up. Add the fact that you are getting a good source of protein from the eggs and cheese as well as a boost of vitamins and good fats from the dressing… Great all round and delicious too.

Spinach and Ricotta Dumplettes

200gr baby spinach -washed, wilted on a hot pan then squeeze out excess water and chop well; (PS it is really essential you squeeze out all the water!)
200gr ricotta cheese;
50gr fresh grated Parmesan
50gr plain gluten free flour and a little more for rolling the dumplettes when formed
2 eggs;
2 tbsp chopped flat leaf parsley;
1 clove of garlic chopped and mashed;

Combine all the ingredients and season well. Mix until a sticky dough forms – you could gently pulse in the food processor if you wished.
With damp hands, roll tablespoons of the mix small balls and roll to coat in the extra flour. Cook in batches in boiling salted water for about 3-4 minutes each. Flip them over half way and then tip them out onto parchment paper. At this point you can cool and store in the fridge until ready to serve. Then melt  some butter in a non stick pan and fry the dumplings over a medium heat for about 2 minutes each side until golden brown and crispy. Drizzle some of the  Tomato and Herb dressing onto the dumplettes and serve.

Tomato and Herb Salsa
300gr mixed cherry tomatoes  quartered
2 anchovy fillets chopped
Handful of mint chives and flat leaf parsley 25chopped
1 clove garlic chopped and mashed
1 tbsp white wine vinegar and olive oil
salt and pepper to taste
Place everything in a bowl, season and toss to combine.
 

 

Spinach Dumplings with tomato salsa

Spinach and Ricotta Dumplings

I got an SOS call recently from someone who was entertaining and needed a nice vegetarian recipe for one of her guests. She is a good cook herself but was stuck for something nice to make which did not feature meat. This got me thinking about how it can be easy when you are a meat eater to fall into the trap of thinking that it’s not a meal if it doesn’t involve meat…especially when you cook for a man! Vegetarian cooking can be seen as the poor relation of cooking and is often an after thought in restaurants. We eat meat in our house, but I have mentioned before how we usually have a meat free meal at least once a week. This is a new dish I made this week and thought is was really great – the tomato salsa with the anchovies give a lovely sweet and salty balance to the dumplings. The dumplings are filled with spinach and ricotta as well as eggs so there is plenty of oomph in these to fill you up.. Add the fact that you are getting a great boost of vitamins from the spinach, betacarotene and lycopene from the tomatoes & chives and a bang of protein from the eggs and cheese… Great all round and delicious too.

Dumplings

200gr baby spinach -wilted, dried and chopped well
200gr ricotta
50gr fresh grated Parmesan
50gr plain gluten free flour and more for rolling the dumplings in
2 eggs
25gr chopped chives
1 clove garlic chopped and mashed

Combine all the ingredients, season lightly and mix until a sticky dough forms
Roll tablespoons of the mix into balls and roll in the extra flour
Cook in batches in boiling water for 3-4 minutes until firm. Flip them over half way and tip them out onto parchment paper.
Melt butter in a non stick pan and cook the dumplings for 2 minutes each side until golden brown.
Serve with the Tomato Salsa and sprinkle on some extra Parmesan if wished.

Salsa
300gr mixed cherry tomatoes and small heirloom tomatoes
4 anchovy fillets chopped
25gr mint leaves chopped
1 clove garlic chopped and mashed
1 tbsp white wine vinegar
salt and pepper
Place everything in a bowl, season and toss to combine.
Set aside until you need it.

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