Spinach and ricotta dumplings
These spinach and ricotta dumplings are super easy to make, and can be served either as an elegant vegetarian dish for guests, or as a hearty weeknight dinner!
Servings: 4 people
- 3 large handfuls fresh spinach
- 2 tbsp fresh basil, chopped
- 2 eggs
- 250 g (~ 1 cup) ricotta cheese
- 3 tbsp finely grated vegetarian parmesan-style cheese
- 1/2 tsp garlic granules
- 1/2 tsp ground nutmeg
- Black pepper
- 4 tbsp plain flour
- Spray oil
- To serve: your favourite tomato sauce (I used my homemade slow cooker tomato sauce)
Chop the spinach finely, and add it to a large mixing bowl. Add all the remaining dumpling ingredients except for the flour, and mix well. Add the flour, and mix to combine.
Lightly grease a lined baking tray, and use clean hands to shape the dumpling mixture into balls. I made 15 balls, but the exact number will depend on exactly how big you make them (if you make far more or far fewer balls, you may need to adjust the cooking time - smaller dumplings will cook more quickly).
Spray the dumplings with a little oil, and bake at 180°C (Gas Mark 4 / 350°F) for around 25 minutes, or until the dumplings are golden brown. Serve with your favourite tomato sauce, and a little more grated cheese if desired.
Serving: 1portion | Calories: 169kcal | Carbohydrates: 10.6g | Protein: 12.8g | Fat: 8.4g | Saturated Fat: 4.5g | Cholesterol: 104mg | Sodium: 229mg | Potassium: 252mg | Fiber: 0.8g | Sugar: 0.6g | Calcium: 200mg | Iron: 1.8mg