Ricotta Dumplings with Leek and Asparagus
Ingredients
Ricotta Dumplings
- 400 grams firm ricotta - we used the one from the deli
- 1 cup parmesan - grated
- 1 egg
- ⅓ 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
Instructions
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
VEGETARIAN
GLUTEN FREE - use a high quality cup for cup gluten free flour mix.
