350g (12oz) young leaf spinach, washed
25g (1oz) butter
250g tub ricotta cheese
2 medium eggs, beaten
50g (2oz) Parmesan cheese, grated
75g (3oz) plain flour
450g (1lb) British Plum Tomatoes, finely chopped
grated rind and juice of one lemon
400g can red pimientoes, drained and liquidised
slivers of grated Parmesan cheese
For the dumplings:
Put the spinach in a saucepan, cover and cook over a medium heat for 10 minutes. Drain well, squeeze spinach dry, then chop finely.
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.
Remove from heat. Beat in eggs, cheese, flour and seasoning. Set aside to cool.
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.
Transfer to a lightly oiled shallow heatproof dish and keep hot in a warm oven until all dumplings are cooked.
For the tomato sauce:
Put tomato sauce ingredients into a pan an bring to the boil. Simmer, uncovered, for 10-15 minutes, stirring occasionally.
Serve dumplings on tomato sauce with cheese on top.
Did You Know?
British tomato growers wash 4 million m2 of windows a year, that’s washing London’s Iconic Shard, 71 times a year.