Spinach dumplings in tomato sauce

Spinach dumplings in tomato sauce

By
From
Scandinavian Comfort Food
Serves
4
Photographer
Columbus Leth

Not very Scandinavian, you may think, but hardy spinach is in abundance here, especially in winter. This is comfort food indeed and will make you feel good on cold evenings.

Ingredients

Quantity Ingredient
700g spinach
500g ricotta
4 tablespoons cornflour
1/2 teaspoon freshly grated nutmeg
2-3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

For the tomato sauce

Quantity Ingredient
1 leek
1 courgette
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 x 400g chopped tomatoes
100ml water
5 sage leaves
100ml cream

Method

  1. Rinse the spinach several times in cold water and drain in a colander, then cook until wilted in a large saucepan and drain again, squeezing out as much liquid from the leaves as possible. Chop finely and mix with the ricotta, cornflour (cornstarch) and nutmeg, with salt and pepper to taste. Scoop out tablespoons of the mixture and shape into little dumplings. Heat the olive oil in a frying pan and cook the dumplings for 3–4 minutes on each side. Set aside and keep warm.
  2. For the tomato sauce, cut the leek into 1-cm slices. Cut the courgette (zucchini) in half lengthways and then into 1-cm slices. Heat the olive oil in a saucepan and sauté the garlic for 1 minute, then add the courgette and leek slices and sauté for further 2 minutes. Add the tomatoes, water and sage, and let it simmer for 5 minutes, then add the cream and let it simmer for a further 5 minutes. Season to taste, add the spinach dumplings to the sauce and gently combine.
  3. Serve with rice or boiled grains.
Tags:
Scandinavian
Danish
Swedish
comfort food
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