This comfort food is surprisingly easy to make, healthy and absolutely delicious. 

By swapping ricotta for chèvre we get smoother dumplings with only the slightest goat milk twang. 

4 medium to large White Potatoes - peeled and chopped for mashing
sea salt
2 Egg Yolks
Cracked Pepper
1 bunch of English Spinach (can use chard, silverbeet or baby spinach) - lightly cooked & finely chopped
2 TB fine Semolina + additional 1/4 cup to coat dumplings
300g Woodside Cheese Wright's Chevre
1 litre of Pasta or Tomato-based sauce of your choice - I have used a homemade, Roasted Tomato sauce

1. Heat Oven to 200 degrees
2. Boil chopped potato in salted water until tender - as if you were making mash potato
3. When tender, drain potato well and place into a large bowl, mash roughly with a fork or masher adding 1 egg yolk at a time until both fully combined, season with black pepper, set aside to cool
4. In the meantime, wash spinach well and remove stalks, whilst wet, place into a saucepan that has a lid, and on low heat, cook the spinach until wilted, making sure you turn contents all the way through to avoid anything sticking.  Once cooked, remove from heat and place into a strainer until cool enough to touch.
5. Squeeze out all excess moisture from the spinach and chop very finely
6. Add the Chevre and 2 TB of fine semolina to the bowl with the potato and egg yolk and mix thoroughly, add the spinach to the same bowl and gently mix through, making sure the spinach has been mixed through evenly.
7. Put 1/4 cup semolina into a bowl, with damp hands (stops mixture sticking to hands) roll balls of the mixture to form your dumplings, if you like to weigh each one, aim for roughly 50g of mix per dumpling or simply make slightly larger than a golf ball.  Once rolled, place into the bowl with semolina and lightly coat, when all have been rolled place on a plate and into the fridge to firm up for 15 minutes.
8. Place a casserole dish into the oven to warm up,  heat your favourite tomato-based sauce in a saucepan.  
9. Remove your dumplings from the fridge and place them into the warmed casserole dish and pop back that into the oven for 10 minutes to heat through, now pour your favourite tomato sauce around the dumplings and return to the oven for an additional 10 -15 mins
10. Serve hot and with a green salad or steamed veggies.

 

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