Spinach and Ricotta Dumplings in Lemon Butter Sauce

You can remove the spinach stems if you would like very smooth, rounded dumplings, but we tend to leave them in and have embraced a more textured but less pretty dumpling. If you are going to use the stems, chop them finely and place in a large heatproof bowl. Chop the spinach leaves and add to the bowl, along with the parsley. Pour enough boiling water over the top to cover and let the spinach and parsley wilt for a minute or so. Drain, let cool and squeeze all the moisture out with your hands. Transfer the spinach and parsley to a food processor and purée. Alternatively, use a hand-held blender.

Combine the egg, nutmeg, salt, pepper and parmesan in a bowl, then stir in the puréed spinach mixture. Add the strained ricotta and stir with a wooden spoon until everything is combined. Add the flour and lightly bring the mixture together.

Bring 8 cups (2 litres) salted water to the boil in a large saucepan. Using a teaspoon, form the mixture into 10 walnut-sized balls. Pop this batch into the boiling water and simmer for 2 minutes or until they float to the surface. While this is happening, make another 10 dumplings. Using a slotted spoon, remove the first batch of dumplings from the water and place on a baking tray, then cook the remaining 10 dumplings.

When you are simmering your last batch of dumplings, make the lemon butter sauce. Melt the butter and olive oil in a saucepan over medium heat and add the lemon zest and garlic. Move the pan around to avoid the garlic burning. Simmer for about 1 minute, then working in batches, sauté the dumplings in the butter sauce for another minute, ensuring that they are well coated in the sauce and a little browned.

Divide the dumplings among four shallow bowls and spoon over the lemon butter sauce left in the pan. Grate a little extra parmesan over the top and serve with a very simple leafy green salad.