Ingredients

Method

• 200 g spinach, blanched and chopped
• 1 cup ricotta
• 1 clove garlic, grated
• 2 t chives, chopped
• 2 free-range eggs
• 60 g flour
• 1/2 t salt
• 1 T olive oil
• Fried bacon bits, to serve
• Fried mushrooms, to serve
• Parsley, to garnish
• 90 g Parmesan, grated

Method

Ingredients

Combine the spinach, ricotta, Parmesan, garlic, chives and eggs in a mixing bowl. Add the flour and salt and mix until well combined. Shape the mixture into golf ball-sized dumplings and chill for 15 minutes.

Poach the dumplings in simmering salted water for 3 minutes. Remove using a slotted spoon and drain on kitchen paper.

Heat the olive oil in a large frying pan and fry the dumplings until golden brown. Drain on kitchen paper and serve with the crispy bacon and mushrooms, garnished with parsley.

TASTE's take:

These dumplings are packed with bright green spinach and really easy to make.