Kumara & Ricotta Dumplings-with chorizo butter and silverbeet

Kumara & Ricotta Dumplings-with chorizo butter and silverbeet
  • Cook Time: 60 minutes
  • Ingredients
      • Dumpling Ingredients
      • • 450g kumara, cut into 4cm cubes
      • • 150g ricotta
      • • 200g flour
      • • 1 egg yolk
      • • 1 tsp salt
      • • 75g silverbeet, tough stems discarded and leaves torn
      • Parmesan for grating over the top
      • Chorizo Butter
      • • 50g butter
      • • 1 Spanish chorizo sausage (100g), finely diced
      • • 1 clove garlic, finely chopped
      • • 1 tsp ground coriander
      • • ⅛ tsp ground turmeric
      • • 1 tbsp lemon juice
      • ¼ tsp salt

When autumn rolls on, root veggies and hot, comforting dishes are in.

These sweet and pillowy dumplings are similar to gnocchi; paired with a rich and smoky chorizo butter. They’re a great way to use kumara, and consequently, take on a beautiful autumnal hue.

Prepare the dumplings

To make the dumplings, boil kumara in a large pot of water until tender. Drain and cool. When cool enough to handle, remove the skins and discard. Transfer to a bowl and mash until smooth. Add ricotta and mix to combine. Add flour, egg and salt, and mix with your hands until a dough forms.

Tip the dough onto a lightly floured surface and briefly knead. Using oiled hands, pinch off golf ball-sized portions and roll into balls.

Bring a large pot of water to the boil, then slightly reduce heat to medium-high. Add half of the dumplings to the pan (make sure not to overcrowd), and boil for 5-7 minutes until they rise to the surface. When the dumplings have floated to the top, remove with a slotted spoon and transfer to a plate. Add remaining dumplings and cook in the same way.

Discard water from the pot and refill with clean water. Return pot to the boil and add silverbeet. Boil for 7 minutes or until wilted. Drain through a sieve.

Make the butter

Meanwhile, to make the chorizo butter, cut off a knob of the butter and melt in a large frying pan over medium-high heat. Add chorizo and garlic and cook, stirring often, for 3-5 minutes or until crispy and just beginning to brown. Add remaining butter. When melted, stir in ground coriander and turmeric.

Transfer all chorizo and most of the butter to a large bowl; keep only enough butter in the pan to grease the bottom. Add lemon juice and salt to the bowl and stir to combine.

Return the greased pan to medium-high heat. Add cooked dumplings and fry for 5-7 minutes, tossing often, until lightly browned all over.

Reduce heat and pour in chorizo butter and silverbeet. Toss to fully combine, then divide among serving bowls and grate parmesan over the top.

Enjoy immediately. 

Kumura & ricotta dumplings

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