The Dinner Planner


Ricotta Dumplings with Leek and Asparagus

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Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


Ricotta Dumplings

  • 400 grams firm ricotta - we used the one from the deli
  • 1 cup parmesan - grated
  • 1 egg
  • cup plain flour - plus extra for dusting
  • 1 tsp salt

Leek and Asparagus Sauce

  • 1 leek - white part only, split lengthways, rinsed and sliced into half moons
  • 1 family size bunch asparagus - sliced diagonally
  • 4 garlic clove/s - crushed
  • 2 tbsp butter
  • 1 cup vegetable stock
  • 1 tbsp lemon juice
  • 2 tbsp chives


Ricotta Dumplings

  • Combine the ricotta, parmesan, flour, egg and salt in a food processor and pulse until it all comes together.
  • Set out a large baking tray lined with baking paper and a sprinkle of flour. Take a heaped tablespoon of mixture and gently roll it into a little log with your hand. A little flour on your hands makes it come together easier. Set on the tray and repeat. Make 4 logs per person and then cut them in half.

Leek and Asparagus Sauce

  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Remove with a slotted spoon and set aside on a plate.
  • Start cooking the dumplings in 2 batches. Add half one by one to the pot of water and cook for 4 minutes each. Remove with a slotted spoon and set aside.
  • While the first batch is cooking, heat the butter in a large frypan on medium heat. Add leek and garlic and cook for 4-5 minutes or until leek is soft.
  • Add hot stock and a tablespoon of lemon juice.
  • Place dumplings in the pan and toss to coat. Cook for another minute or 2 or until the sauce has reduced slightly. Add asparagus and toss again. Season with salt and pepper and check lemon taste. Add more juice if you like.

To Serve

  • Sprinkle over chopped chives and extra parmesan.

Tips and Variations

GLUTEN FREE - use a high quality cup for cup gluten free flour mix. 

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