eCook Meal
Ricotta Dumplings Tomato Bake
with slivered almonds, tomato & Italian-style hard cheese
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R245.13
for 4 servings · R61.28 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Plum Tomatoes needs 4Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Ricotta Cheese needs 600 gRicotta Cheese Avg 250 g 250 g at R46.75 · 2.4× packsR112.20
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Carrot needs 320 gBulk Large Carrots 3 kg 3 kg at R45.00 · 11% of packR4.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Grated Italian-style Hard Cheese needs 160 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Slivered Almonds
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Ricotta Dumplings Tomato Bake?
The preparation time for Ricotta Dumplings Tomato Bake with slivered almonds, tomato & Italian-style hard cheese is between 15 and 30 minutes.
What is the total time required to make Ricotta Dumplings Tomato Bake with slivered almonds, tomato & Italian-style hard cheese?
The total time required to make Ricotta Dumplings Tomato Bake with slivered almonds, tomato & Italian-style hard cheese is between 30 and 55 minutes.
How many servings does Ricotta Dumplings Tomato Bake provide?
4 servings
What are the main ingredients in Ricotta Dumplings Tomato Bake?
Cake Flour, Carrot, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Plum Tomato, Ricotta Cheese, Slivered Almonds, Tomato, Vegetable Stock
What is the nutritional information of Ricotta Dumplings Tomato Bake?
Calories: 652, Carbs: 58 grams, Fat: grams, Protein: 33.4 grams, Sugar: 15.4 grams, Salt: 870 grams
How do I prepare Ricotta Dumplings Tomato Bake?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Ricotta Dumplings Tomato Bake?
Cake Flour, Carrot, Garlic, Grated Italian-style Hard Cheese, Green Leaves, Onion, Plum Tomato, Ricotta Cheese, Slivered Almonds, Tomato, Vegetable Stock
How many calories does Ricotta Dumplings Tomato Bake have?
652 calories
How much fat content does Ricotta Dumplings Tomato Bake have?
grams