with Gorgonzola Sauce

Josh and Nic's Spinach & Ricotta Dumplings

Prep time: 30 mins
Cook time: 30 mins
Serves: 4


Light olive oil, to shallow-fry

Chopped parsley and toasted walnuts, to garnish


300g (2 cups) bread flour, plus extra, to dust

2 tsp salt

1 pinch of caster sugar

2 tsp dried yeast

2 tbs olive oil

2 tbs coarsely chopped rosemary


200g English spinach, lightly washed

240g (1 cup) ricotta

50g (1/3 cup) plain flour

50g (½ cup) packaged breadcrumbs

40g (½ cup) finely grated parmesan

½ lemon, zested

2 eggs, lightly beaten 

Gorgonzola Sauce

200g gorgonzola, crumbled

200g milk

200g thickened cream 


1. To make focaccia, lightly grease base and sides of a 20x30cm baking pan. 

2. Sift flour, salt and sugar into a large bowl. Whisk yeast and 200ml warm water in a jug to combine. Add to flour mixture. Using your hands, mix until a dough forms.

3. Turn out onto a lightly floured work surface and knead for 15 minutes or until dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

4. Transfer dough to prepared pan and stretch out until evenly thick. Cover with a tea towel and set aside in a warm, draught-free place for a further 40 minutes. 

5. Preheat oven to 180C.

6. Using your fingers, gently press into risen dough to make even indentations all over. Drizzle with oil and sprinkle with rosemary and sea-salt flakes. Bake for 30 minutes or until crisp, golden and cooked through. 

7. Meanwhile, to make dumplings, line an oven tray with baking paper. Place spinach in a large non-stick frying pan over medium heat. Cook, stirring, until just wilted. Set aside to cool, then place in a clean tea towel. Squeeze out excess moisture, then finely chop.

8. Transfer spinach to a large bowl with ricotta, flour, 2 tablespoons of breadcrumbs, parmesan and lemon zest. Season. Using your hands, mix to combine. 

9. Place eggs and remaining breadcrumbs in separate shallow bowls. 

10. Roll ricotta mixture into golf-ball sized balls then dip in egg and coat in breadcrumbs. Repeat to form a double layer. Place on prepared tray and refrigerate for 20 minutes. 

11. Meanwhile, to make sauce, place all ingredients in a saucepan over low heat and stir until smooth. Season with pepper and simmer for 10 minutes or until slightly thickened. 

12. Heat oil in a large frying pan over medium heat. Add dumplings, in batches, and shallow-fry until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel. Season.

13. Arrange dumplings on a serving plate and drizzle with sauce. Garnish with parsley and walnuts. Serve with focaccia to the side.