Ricotta and Spinach Dumplings in Tomato Sauce – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Cook the spinach in boiling water 1 minute, drain, squeeze out the water well and chop finely.

   ⚙ Cooking in salted waterStovePotColanderKnifeCutting board
2. 2
   Mix the ricotta, spinach, eggs, parmesan, gluten-free flour blend, nutmeg, salt and black pepper until evenly combined.
3. 3
   Chill the mixture 30 minutes.

   Refrigerator
4. 4
   With wet hands, shape patties the size of a walnut.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 5
   In a bowl, mix the tomatoes, olive oil, garlic and oregano with the salt.

   ⚙ Pan-fryingStoveFrying pan
2. 6
   Add and fry 3 minutes, until the peppers soften.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 7
   Add and stir about a minute, until fragrant.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 8
   Combine the meatballs and the sauce in the pot. Turn down the heat, cover and simmer 20 minutes, until the meatballs are cooked and the sauce thickens.

   ⚙ SimmeringStovePotLid

   💡Drop the meatballs into boiling sauce and don't stir at first: that way they firm up and keep their shape.
5. 9
   Sprinkle with the basil and serve with pasta.