Ricotta Dumplings

Serves 2-3
Time 20 minutes



3 cups fresh breadcrumbs 

1 brown onion, diced 

2 tbsp extra virgin olive oil

50g butter 

¾ cup parmesan 

2 eggs, whisked with a fork

1 bunch chives, finely chopped 

250g ricotta 

½ cup flour 

Salt & pepper

¼ cup milk, if needed



100g butter

1 bunch asparagus, sliced

1 cup peas

5 sage leaves, torn

1 bunch parsley, chopped

1 bunch dill, chopped 

2 cups baby spinach 


In a large frying pan over medium heat, saute the onion with butter, olive oil, salt and pepper until soft and slightly caramelised. 

Add the softened onions to a large bowl with breadcrumbs, parmesan, eggs, chives, ricotta, flour, a pinch of salt and pepper. Use your fingers to gently break up the ricotta and bring all of the ingredients together until it forms a light dough. If the mixture is a little dry add a splash of milk. Roll the dumplings into a ball, a little smaller than a ping pong ball, and place it on a tray. It will make approximately 30 dumplings. 

Bring a large pot of salted water to a boil. Add the dumplings and gently simmer for 7-8 minutes. They will rise to the surface once cooked.

Add butter and asparagus, peas, parsley, sage, dill and spinach to a hot frying pan over medium-low heat. Add a pinch of salt and allow the spinach to wilt down for a few minutes, stirring occasionally. 

Gently remove the dumplings from the water and place in the sauce. Spoon the sauce over the dumplings and spoon onto your serving plate. Season with salt and pepper and drizzle with extra virgin olive oil to serve.