Cheesy dumplings perfect served with 'best ever' tomato sauce - recipe
ok.co.ukThese dumplings are made even more special with the addition of a naturally sweet cherry tomato sauce.The fresh basil leaves and garlic combined with chilli flakes gives it some real bite - but if you're cooking for little ones removing the chilli won't affect how delicious it is.
Ricotta cheese is great for your bone health, weight loss and is jam -packed with anti-inflammatory benefits so adding this blood pressure lowering dairy ingredient adds to how healthy this dish is.The addition of semolina is great for your fibre intake, keeping your tummy happy, plus high protein from the eggs and spinach helps keep you feeling fuller for longer.The hardest question is - which type of pasta are you going to accompany this?
Bon Appétit! Ricotta & spinach dumplings with cherry tomato sauce Serves 4 Ingredients 400g fresh spinach 250g ricotta, or use store bought 2 eggs 100g fine semolina, plus extra for coating 50g grated Parmesan, plus extra for serving Freshly grated nutmeg Butter, for greasing Salt and freshly ground black pepper For the cherry tomato sauce 2 tbsp olive oil 2 garlic cloves, chopped A splash of dry white wine (optional) 2 x 395g cans of peeled cherry tomatoes 2 pinches of dried chilli A generous handful of fresh basil leaves A sprinkle of freshly grated lemon zest 1.
Rinse the spinach well, discarding any discoloured or wilted leaves. Place it in a large, heavy-based saucepan and cook, covered, over medium heat until the spinach has just wilted, so that it retains some texture.
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