Zucchini and ricotta dumplings in spinach and blue cheese cream, with walnuts

For the dumplings:

Grate 4 zucchini, add 500g of ricotta, 2 tbsp of grated Parmigiano Reggiano, 2 eggs, salt and pepper to taste,  and enough breadcrumbs to make the mixture workable (about 2 tbsp) so that you can make about 25 golf ball-sized balls. Place the balls on an oven tray lined with baking paper and spray with a little oil. bake at 180C for about 20-25 minutes, or until they start to golden (turn over once if they seem to cook too much on the bottom). Cool down

For the sauce:

In a casserole place 4 frozen spinach portions with 250 ml of vegetables stock. Simmer until the spinach is defrosted, then add 300 ml of cream and 125 g of gorgonzola or blue cheese, cubed. Simmer and stir until the cheese has melted. 

Assemble:

Add the ricotta dumplings into the simmering sauce and stir gently, until the balls are well coated and simmer for 5 more minutes. Top with chopped parsley and walnut halves. Serve hot, with plenty of sauce.

  Photos and Recipes by Alessandra Zecchini ©