Ricotta Cheese Dumplings and Crispy Pitas

Ricotta Cheese Dumplings and Crispy Pitas

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 10, 2018.
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When rolling dumplings, if you find the mix sticking, use damp hands. If you’d like to add some meat to this dish, add finely diced ham or bacon to the sauce at step 3, and cook off with onion and carrot.

Ingredients

Pitas

  • 3 pita breads

Dumplings

  • 250g ricotta cheese
  • ½ cup panko breadcrumbs
  • 1 Tbsp GF flour
  • ¼ cup grated cheese
  • 1 egg
  • ½ tsp salt

Sauce

  • 1 brown onion
  • 1 carrot
  • ½ tsp salt
  • 1 Tbsp dumpling spice mix
  • 1 jar tomato passata
  • 1 Tbsp GF sweet chilli sauce
  • 2 Tbsp basil
  • ¼ bag baby spinach
  • ¼ cup grated cheese

Salad

  • ½ cos lettuce
  • ¼ bag baby spinach
  • ½ tsp GF white wine vinegar

To Serve

  • 2 Tbsp basil
  • 50g sliced almonds

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Grease a baking or lasagne style dish (measuring about 20x30cm). Cut pitas into 8 wedges. Toss on prepared tray with a drizzle of oil and set aside.
  2. Combine all dumpling ingredients together in a medium bowl and mix until mixture comes together to form into a soft dough ball. Place in fridge to firm up while you prepare the sauce. Finely dice onion and grate carrot.
  3. Heat a drizzle of oil in a medium pot on medium heat. Cook onion and carrot for 4 minutes, until soft. Add second measure of salt and dumpling spice mix and cook for 1 minute. Add passata and bring to the boil, reduce heat to low to simmer for 6 minutes, stirring, until thick. Stir in sweet chilli sauce, basil leaves and spinach and season.
  4. Using a tablespoon measure, roll dumpling mixture into balls. Pour sauce into prepared dish, spreading to cover base. Push dumplings into sauce and space evenly in rows, with tops of dumplings visible. Sprinkle over cheese and bake (on middle-upper rack) for 15 minutes, until cheese is melted and golden.
  5. When 8 minutes cook time remains, place pitas in oven for about 6 minutes, until golden and crunchy. Roughly chop lettuce and spinach. Place in a large bowl, toss with vinegar and a little olive oil and season. Remove dumplings from oven and rest for 5 minutes before serving.
  6. To serve, spoon dumplings and sauce onto plates. Serve with salad and crispy pitas on the side and garnish with remaining basil leaves and sprinkle with almonds.

Nutritional Information

Energy 1951 kj
466 kcal
Protein 22.2g
Carbohydrate 30.8g
Fat 27.3g