Ricotta Cheese Dumplings and Crispy Pitas

Ricotta Cheese Dumplings and Crispy Pitas

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, April 14, 2019.
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Ingredients

Dumplings

  • 250g ricotta cheese
  • 1 pack breadcrumbs
  • 1 Tbsp GF flour
  • ½ block Parmesan cheese, grated
  • 1 egg

Tomato Sauce

  • 1 brown onion
  • 1 carrot
  • 1 pack dumpling spices
  • 1 jar tomato passata
  • 1 Tbsp sweet chilli sauce
  • ½ block Parmesan cheese, grated

Salad

  • ½ lettuce
  • 1/3 pack baby spinach
  • 2 Tbsp mayonnaise

To Serve

  • 3 pita breads
  • 1 bunch basil

Have Handy

  • oil
  • pepper
  • salt
  • vinegar

Steps

  1. Make dumplings Preheat oven to 220°C. Grease a baking dish (about 20x30cm). Combine all dumpling ingredients in a bowl, season and mix together to form a dough ball. Place in fridge to firm up.
  2. Cook sauce Finely dice onion and grate carrot. Heat a drizzle of oil in a pot over medium heat. Cook onion and carrot for 4 minutes, until just soft. Add dumpling spices and cook for 1 minute, until fragrant. Add passata and ½ tsp salt and simmer for 6 minutes, stirring, until thickened. Add sweet chilli sauce and season.
  3. Cook dumplings Use a tablespoon measure to roll mixture into balls. Pour sauce into prepared baking dish. Push dumplings into sauce and space evenly (tops of dumplings will be visible). Sprinkle over cheese and bake for 15 minutes, until golden. Allow to rest for 5 minutes before serving.
  4. Cook pitas Cut pitas into quarters and toss on a lined tray with a drizzle of oil. Cook on oven rack under dumplings for 6-8 minutes, until golden.
  5. Make salad Shred lettuce and toss in a bowl along with spinach, mayonnaise and a drizzle of vinegar.

Nutritional Information

Energy 2140 kj
511 kcal
Protein 23.5g
Carbohydrate 43.6g
Fat 25.5g