Ricotta Dumplings with Chorizo and Ciabatta

Steps

1. Prep ingredients Bring a pot of salted water to the boil. Preheat oven to high grill. Finely grate Parmesan cheese. Finely dice onion. Peel courgette into ribbons and crumble feta. Slice ciabatta into 4 slices lengthways and place on an oven tray.
2. Cook chorizo Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook onion and smoky chorizo spice for 2-3 minutes until tender and fragrant. Add chorizo and cook for about 2 minutes, breaking up as it cooks.
3. Add cherry tomatoes and vinegar and bring to a simmer. Season and reduce to a simmer for 4-5 minutes until sauce has thickened slightly. When sauce has cooked, remove from heat and set aside.
4. Make dumplings In a bowl, combine Parmesan, ricotta, egg yolk and salt. Add flour and fold through to combine. Shape mixture into tablespoon sized balls and cook in pot of boiling water for 6 minutes. Remove from water with a slotted spoon and place in chorizo sauce. Grill in oven for about 3 minutes until golden.
5. Make salad While dumplings cook, grill ciabatta for 1-2 minutes each side until toasted. Remove from oven and drizzle with a little olive oil. Toss salad ingredients together in a bowl with a drizzle of oil and vinegar. Season to taste.
6. Serve chorizo and dumplings with salad and ciabatta on the side. To finish, drizzle over balsamic glaze and sprinkle over basil.