Cheesy dumplings perfect served with 'best ever' tomato sauce

These dumplings are made even more special with the addition of a naturally sweet cherry tomato sauce. The fresh basil leaves and garlic combined with chilli flakes gives it some real bite – but if you’re cooking for little ones removing the chilli won’t affect how delicious it is.

Ricotta cheese is great for your bone health, weight loss and is jam -packed with anti-inflammatory benefits so adding this blood pressure lowering dairy ingredient adds to how healthy this dish is.

The addition of semolina is great for your fibre intake, keeping your tummy happy, plus high protein from the eggs and spinach helps keep you feeling fuller for longer.

The hardest question is – which type of pasta are you going to accompany this? Bon Appétit!

Ricotta & spinach dumplings with cherry tomato sauce

Cheesy and filling, these are speedy to make and full on flavour

Serves 4

Ingredients

400g fresh spinach 250g ricotta, or use store bought 2 eggs 100g fine semolina, plus extra for coating 50g grated Parmesan, plus extra for serving Freshly grated nutmeg Butter, for greasing Salt and freshly ground black pepper

For the cherry tomato sauce

2 tbsp olive oil 2 garlic cloves, chopped A splash of dry white wine (optional) 2 x 395g cans of peeled cherry tomatoes 2 pinches of dried chilli A generous handful of fresh basil leaves A sprinkle of freshly grated lemon zest

1. Rinse the spinach well, discarding any discoloured or wilted leaves. Place it in a large, heavy-based saucepan and cook, covered, over medium heat until the spinach has just wilted, so that it retains some texture. Strain in a colander, pressing out any excess moisture and set it aside to cool. Once cooled, chop the spinach finely, again squeezing out any excess moisture.

2. While the spinach is cooling, place the ricotta in a clean tea towel in a sieve over a bowl to drain off any excess moisture.

3. For the tomato sauce, heat the olive oil in a heavy-based frying pan. Add the garlic and fry, stirring, until golden brown. Add the wine and cook, stirring, until it has largely evaporated. Add the cherry tomatoes, chilli and lemon zest. Tear the basil (reserving a few leaves) and mix in. Season with salt and pepper. Cook, uncovered, for 5–10 minutes, stirring now and then until the sauce has thickened.

4. Place the ricotta in a large bowl and break it up with a fork. Mix in the finely chopped spinach thoroughly. Add the eggs, semolina and Parmesan and mix well. Season with salt, pepper and nutmeg and mix again.

5. Sprinkle semolina on a large plate. Take a teaspoon of ricotta mixture and, using a second teaspoon, shape it into a nugget. Using teaspoons, place this ricotta dumpling on the semolina and roll, lightly coating it.

6. Repeat the process until all the ricotta has been shaped into dumplings.

7. Preheat the oven to 190°C (350°F) Gas 5. Gently reheat the tomato sauce. Generously butter a heatproof serving dish and place it in the oven to warm through. Line a plate with paper towels.

8. Bring a large saucepan of salted water to the boil. Cook the dumplings in batches – you shouldn’t over-crowd the pan. Cook over medium heat until they float to the surface, around 2–3 minutes. Remove the dumplings using a shallow, slotted spoon, drain on the paper-lined plate, then carefully transfer to the serving dish in the oven to keep warm. Repeat the process until all the dumplings have been cooked.

9. Tear the remaining basil leaves and stir into the cherry tomato sauce. Serve the dumplings with the sauce and extra Parmesan on the side.