Learn how to make ricotta dumplings (a larger version of gnocchi!). It requires a bit more effort, but is worth the fuss! Baked in a delicious tomato sauce served alongside a nutty fresh salad.
Ricotta Dumplings Tomato Bake
Ricotta Dumplings Tomato Bake
with slivered almonds, tomato & Italian-style hard cheese
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Cake Flour
- Carrot
- Cooked Chopped Tomato
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Green Leaves
- Onion
- Onions
- Plum Tomato
- Plum Tomatoes
- Ricotta Cheese
- Slivered Almonds
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
MAKE THE DOUGH
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water. In a bowl, combine the ricotta, ¾ of the grated hard cheese and season. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings.
BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, add the dumplings. Let them cook for 4-6 minutes per batch until they rise to the top. Remove them with a slotted spoon. Set the dumplings aside.
TOASTED & SAUCED
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. Return the pan to a medium-low heat with a drizzle of oil. When hot, fry the grated garlic, diced onion and grated carrot for 4-6 minutes, until soft, shifting occasionally. Add the diluted stock, cooked chopped tomato, diced fresh tomato and simmer for a further 4-5 minutes, until slightly thickened and reduced.
BUTTERY DUMPLINGS
Place a pan over a medium-high heat with a knob of butter and a drizzle of oil. When the butter foams, fry the ricotta dumplings in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Drain on paper towel.
ROASTED & GOLDEN
Place the fried dumplings in a greased ovenproof dish in one layer. Pour the tomato sauce over the dumplings and top with the remaining hard cheese. Roast in the hot oven for 4-6 minutes. In the final 3 minutes, turn the oven on to grill or the highest setting until the cheese is golden. In a salad bowl, toss the rinsed green leaves with ½ of the slivered almonds, a drizzle of oil and some seasoning.
GRAND FINALE!
Dish up the ricotta dumpling bake with the nutty salad alongside. Sprinkle over the remaining toasted almonds and enjoy your hard work, Chef!
Vegetable Stock - 5ml
Ricotta Cheese - 150g
Grated Italian-style Hard Cheese - 40ml
Cake Flour - 60ml
Slivered Almonds - 10g
Garlic Clove - 1
Onion - 1
Carrot - 60g
Cooked Chopped Tomato - 100g
Plum Tomato - 1
Green Leaves - 20g
MAKE THE DOUGH
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 150ml of boiling water. In a bowl, combine the ricotta, ¾ of the grated hard cheese and season. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings.
BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, add the dumplings. Let them cook for 4-6 minutes per batch until they rise to the top. Remove them with a slotted spoon. Set the dumplings aside.
TOASTED & SAUCED
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. Return the pan to a medium-low heat with a drizzle of oil. When hot, fry the grated garlic, diced onion and grated carrot for 5-7 minutes, until soft, shifting occasionally. Add the diluted stock, cooked chopped tomato, diced fresh tomato and simmer for a further 5-6 minutes, until slightly thickened and reduced.
BUTTERY DUMPLINGS
Place a pan over a medium-high heat with a knob of butter and a drizzle of oil. When the butter foams, fry the ricotta dumplings in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Drain on paper towel.
ROASTED & GOLDEN
Place the fried dumplings in a greased ovenproof dish in one layer. Pour the tomato sauce over the dumplings and top with the remaining hard cheese. Roast in the hot oven for 5-7 minutes. In the final 4 minutes, turn the oven on to grill or the highest setting until the cheese is golden. In a salad bowl, toss the rinsed green leaves with ½ of the slivered almonds, a drizzle of oil and some seasoning.
GRAND FINALE!
Dish up the ricotta dumpling bake with the nutty salad alongside. Sprinkle over the remaining toasted almonds and enjoy your hard work, Chef!
Vegetable Stock - 10ml
Ricotta Cheese - 300g
Grated Italian-style Hard Cheese - 80ml
Cake Flour - 120ml
Slivered Almonds - 20g
Garlic Clove - 1
Onion - 1
Carrot - 120g
Cooked Chopped Tomato - 200g
Plum Tomatoes - 2
Green Leaves - 40g
MAKE THE DOUGH
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 200ml of boiling water. In a bowl, combine the ricotta, ¾ of the grated hard cheese and season. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings.
BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, add the dumplings. You may need to do this in batches as it’s best to have a single layer of dumplings cooking at a time. Let them cook for 4-6 minutes per batch until they rise to the top. Remove them with a slotted spoon. Set the dumplings aside.
TOASTED & SAUCED
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. Return the pan to a medium-low heat with a drizzle of oil. When hot, fry the grated garlic, diced onion and grated carrot for 5-7 minutes, until soft, shifting occasionally. Add the diluted stock, cooked chopped tomato, diced fresh tomato and simmer for a further 6-7 minutes, until slightly thickened and reduced.
BUTTERY DUMPLINGS
Place a pan over a medium-high heat with a knob of butter and a drizzle of oil. When the butter foams, fry the ricotta dumplings in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Drain on paper towel.
ROASTED & GOLDEN
Place the fried dumplings in a greased ovenproof dish in one layer. Pour the tomato sauce over the dumplings and top with the remaining hard cheese. Roast in the hot oven for 5-7 minutes. In the final 4 minutes, turn the oven on to grill or the highest setting until the cheese is golden. In a salad bowl, toss the rinsed green leaves with ½ of the slivered almonds, a drizzle of oil and some seasoning.
GRAND FINALE!
Dish up the ricotta dumpling bake with the nutty salad alongside. Sprinkle over the remaining toasted almonds and enjoy your hard work, Chef!
Vegetable Stock - 15ml
Ricotta Cheese - 450g
Grated Italian-style Hard Cheese - 120ml
Cake Flour - 180ml
Slivered Almonds - 30g
Garlic Cloves - 2
Onions - 2
Carrot - 240g
Cooked Chopped Tomato - 300g
Plum Tomatoes - 3
Green Leaves - 60g
MAKE THE DOUGH
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 250ml of boiling water. In a bowl, combine the ricotta, ¾ of the grated hard cheese and season. Using the back of a fork, mix to combine well, pressing the ingredients together. Then add the flour, one tablespoon at a time, mixing each tablespoon in before adding the next. Mix until a workable dough forms. Then use your hands to roll the dough into small dumplings.
BOIL
Bring a large, wide pot of water to a boil, with enough to enable the dumplings to rise once they are cooked. Once the water is boiling, add the dumplings. You may need to do this in batches as it’s best to have a single layer of dumplings cooking at a time. Let them cook for 4-6 minutes per batch until they rise to the top. Remove them with a slotted spoon. Set the dumplings aside.
TOASTED & SAUCED
Place the slivered almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan. Return the pan to a medium-low heat with a drizzle of oil. When hot, fry the grated garlic, diced onion and grated carrot for 6-9 minutes, until soft, shifting occasionally. Add the diluted stock, cooked chopped tomato, diced fresh tomato and simmer for a further 7-8 minutes, until slightly thickened and reduced.
BUTTERY DUMPLINGS
Place a pan over a medium-high heat with a knob of butter and a drizzle of oil. When the butter foams, fry the ricotta dumplings in a single layer for 2-3 minutes per side, until golden, gently shaking the pan regularly to prevent sticking. Drain on paper towel.
ROASTED & GOLDEN
Place the fried dumplings in a greased ovenproof dish in one layer. Pour the tomato sauce over the dumplings and top with the remaining hard cheese. Roast in the hot oven for 6-8 minutes. In the final 5 minutes, turn the oven on to grill or the highest setting until the cheese is golden. In a salad bowl, toss the rinsed green leaves with ½ of the slivered almonds, a drizzle of oil and some seasoning.
GRAND FINALE!
Dish up the ricotta dumpling bake with the nutty salad alongside. Sprinkle over the remaining toasted almonds and enjoy your hard work, Chef!
Vegetable Stock - 20ml
Ricotta Cheese - 600g
Grated Italian-style Hard Cheese - 160ml
Cake Flour - 240ml
Slivered Almonds - 40g
Garlic Cloves - 2
Onions - 2
Carrot - 320g
Cooked Chopped Tomato - 400g
Plum Tomatoes - 4
Green Leaves - 80g
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