Spinach Dumplings with Tomato, Red Pepper & Lemon Sauce


Perfect for a sun-drenched weekend.


  • 350g spinach, washed. Baby spinach is best
  • 25g butter
  • 250g ricotta cheese
  • 2 eggs beaten
  • 50g parmesan cheese, grated
  • 75 plain flour
  • 450g tomatoes, finely chopped. Plum tomatoes are best.
  • 1 lemon, zest and juice
  • 400g red pimentos, drained and liquidised


For the dumplings:>

  1. Put the spinach in a saucepan, cover and cook over a medium heat for 10 minutes. Drain well, squeeze spinach dry, then chop finely.
  2. Return spinach to saucepan, add the butter and ricotta cheese. Stir over a low heat for about 4 minutes until evenly mixed and the butter has melted.
  3. Remove from heat. Beat in eggs, cheese, flour and seasoning. Set aside to cool.
  4. To cook dumplings, lower about 30 spoonfuls of the spinach mixture, a few at a time, into gently simmering water. After 5 minutes, they should rise to the surface. Lift out with a slotted spoon and drain on kitchen paper.
  5. Transfer to a lightly oiled shallow heatproof dish and keep hot in a warm oven until all dumplings are cooked.

For the tomato sauce:

  1. Put the plum tomatoes, lemon zest and just and pimentos into a pan and bring to the boil. Simmer, uncovered, for 10-15 minutes, stirring occasionally.
  2. Serve dumplings on tomato sauce with cheese on top.


Photo Credit: Jonny Hughes @jonny2love
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