When i first laid my eyes on John’s first picture for this entry of his, i was sold.
I knew i HAD to make these dumplings. Just the sound of it — Spinach and Ricotta Dumplings — could get me go wild! I’m a gnocchi lover. When i learned that these dumplings were somewhat similar to gnocchi, i went wilder!
Unfortunately, i couldn’t make these dumplings much earlier. But hey, it’s better late than never right? ^_^
Verdict : I. LOVE. IT!!!!
Seriously, these dumplings rock! I could eat these again and again and will never get bored of it. Because the cream reduction (flavoured mostly from the prawns) goes so well with the dumplings, i cut each and every one of the dumplings into tiny pieces and mop it around the plate to coat it with the cream before popping it into my mouth. Not too long after that, everyone started to follow suit. Hee!
Truly, this dish is unforgettable. Methinks this is one of the few rare times that my mouth would actually water (yes, i’m so drooling right now! :P) while doing a food post! HAhaha! Guess i’ll be cooking this again very soon aye?!
Spinach & Ricotta Dumplings with Prawns & Mushrooms in Cream
(adapted from heneedsfood.com)
- 2 tbsp olive oil
- 1 bunch English spinach, washed, trimmed & chopped
- 2 cloves garlic, finely grated
- 500 g fresh ricotta
- 2 eggs
- ½ plain flour, ½ cup extra for rolling (i ended up using 1 cup plain flour, ½ cup extra for rolling, all because i added water while cooking the spinach ; see method below)
- Salt & freshly ground black pepper
- 75 g butter
- 20 green prawns, peeled, deveined, tails on
- 1 packet of shimeiji mushrooms, washed & cut
- 1 cup cream
Heat oil in a large frying pan over medium heat. Add spinach and garlic and cook until the spinach wilts and pan juices evaporate. (DO NOT ADD WATER) Remove from heat and transfer to a large mixing bowl.
Add ricotta, mix until combined and set aside to cool. Beat in eggs and flour and season well.
Using just over 1 tbsp ricotta mixture per dumpling, form the mixture into little quenelles. Lightly roll in flour and shake off excess. Place on a floured plate or one lined with baking paper.
Cook dumplings, in batches, in a large saucepan of boiling water for two minutes or till they float. Transfer to a plate with a slotted spoon.
Heat the butter in a large frying pan over medium heat. Add the dumplings and cook, turning occasionally, until golden.
Transfer the dumplings to a warm plate.
In the same frying pan add the prawns. Cook on both sides of the prawns for a couple of minutes but never let it cooks completely. You won’t want the prawns to overcook. Saute the mushrooms before stirring in cream. Season. Turn off fire just when the cream starts to thicken. Spoon the cream, prawns and mushrooms to the dumplings and serve immediately.
*note to self : smaller quenelles next time, using teaspoon.