Spinach Ricotta Dumplings

2 cups tightly packed spinach leaves
1 cup of fresh ricotta
2 egg yolks, lightly whisked
25 g parmesan cheese finely grated
1/3 cup wholemeal flour, plus extra for rolling
1 tablespoon fresh herbs or 1/2 teaspoon of dried herbs
Pinch of salt, crack of pepper

Bring a large pot of water to boil. 

In a small bowl, blanch spinach leaves in boiling water until soft. Drain very well, squeezing out all the water. Chop finely. 

In a separate bowl, add ricotta, flour, parmesan, egg yolks and seasonings. Stir until well combined. Add cooled spinach and flour. Mix to form a sticky dough. 

Fill a small bowl with more flour. Using lightly floured hands, shape the ricotta mixture into small dumplings, about the diameter of a 10 cent coin. Lightly dust in the bowl of flour and shake any excess off. Set dumplings aside until all the dumplings have been made.

Add 5 - 10 dumplings at a time to the rapidly boiling water. When they bob back up to the surface they're cooked. Remove from the water with a slotted spoon. Drain and serve.

Featured in Lunch Lady Magazine.
Original recipe and food styling Hayley McKee.
Photography Kelli Morris.