Spinach & ricotta dumplings with prawns & sage butter

Spinach & ricotta dumplings with prawns & sage butter

A couple of months back I was wandering through Harris Farm Markets at Broadway picking up a few bits when I was distracted by one of those stands displaying recipe cards. You know the ones. Most of the time such stands get no more than a second of my attention but on this particular day I almost heard the recipe stand whispering my name from across the aisle. Perhaps it was the dumpling radar on top of my head that made me gravitate towards the recipe cards and notice this lovely sounding dish!

These little babies are basically over-sized gnocchi and I’ve decided to add a few fresh prawns to make it more of a substantial meal.

spinach & ricotta dumplings with prawns & sage butter

Serves 2

  • 2 tbsp olive oil
  • 1 bunch English spinach, washed, trimmed & chopped
  • 4 spring onions, trimmed & thinly sliced
  • 2 cloves garlic, finely grated
  • 500 g fresh ricotta
  • Pinch ground nutmeg
  • 2 eggs
  • ½ plain flour, ½ cup extra for rolling
  • Salt & freshly ground black pepper
  • 75 g butter
  • ¾ cup sage leaves, about 1 bunch
  • 20 green prawns, peeled, deveined, tails on

 

Heat oil in a large frying pan over medium heat. Add spinach, spring onions and garlic and cook until the spinach wilts and pan juices evaporate. Remove from heat and transfer to a large mixing bowl. Add ricotta and nutmeg, mix until combined and set aside to cool. Beat in eggs and flour and season well.

Using just over 1 tbsp ricotta mixture per dumpling, form the mixture into little quenelles. Lightly roll in flour and shake off excess. Place on a floured plate or one lined with baking paper. Cook dumplings, in batches, in a large saucepan of boiling water for two minutes. Transfer to a plate with a slotted spoon.

Heat the butter in a large frying pan over medium heat. Add the dumplings and cook, turning occasionally, until golden. Transfer the dumplings to a warm plate. In the same frying pan add the prawns and cook on both sides for a couple of minutes. Add a little more butter and the sage leaves and toss the pan to mix it all together. Add the dumplings, toss gently and serve.