Goat’s Cheese Dumplings with Caramelised Leeks and Courgettes
By OcadoLife
Published on 16 May 2022
This light and tangy Goat’s Cheese Dumplings with Caramelised Leeks and Courgettes dish uses Ocado Own Range British Hard Goat’s Cheese, a creamy, smooth cheese with a subtle nutty taste. Adding finely chopped lemon to the dish, peel and all, adds a mild bitterness that balances out the ricotta-rich dumplings and the browned butter.Time and servings
1 hrTotal time
4Servings
25 minsPrep time
35 minsCooking time
Ingredients
- 500 g of ricotta
- 125 g of extra fine ‘00’ flour
- 0.5 whole nutmeg, finely grated
- 1 large egg, beaten
- 1 tbsp of extra virgin olive oil
- 800 g of leeks, finely sliced
- 4 garlic cloves, finely chopped
- 1 lemon, finely chopped (peel on; ends and seeds discarded)
- 3 courgettes, peeled into ribbons
- 10 g of basil, chopped
- 10 g of flat-leaf parsley, chopped
- 10 g of mint leaves, chopped
- 15 g of unsalted butter
- 100 g of ocado british hard goat’s cheese, finely grated, plus extra to serve
Method
Step 1
To drain the ricotta, put a couple of layers of kitchen towel across 2 plates and divide the ricotta between them; spread with a spatula. Cover each with more kitchen towel and a plate to weigh it down. Leave for 5 mins. Peel off the kitchen towel; if any ricotta gets stuck, use the spatula to scrape it off.Step 2
In a large bowl, combine the flour, ricotta, goat’s cheese, nutmeg, ½ tsp salt and some pepper. Make a well in the middle and add the beaten egg. Use a fork to work in the egg, then lightly bring together by hand into a dough (overworking the mixture will mean heavy dumplings). Cover and chill for at least 1 hr, or up to 24 hrs.Step 3
Shape the dough into 24 balls, about 30g each. Chill on a tray lined with baking paper for 30 mins.Step 4
Heat the oil in a sauté pan on medium-high. Add the leeks and a pinch of salt; cover. Cook for 10 mins, stirring now and then. Add the garlic and lemon; cook, lid off, for 20 mins. Add the courgettes and most of the herbs; cover, cook for 3 mins to soften. Keep warm on the lowest heat, lid off.Step 5
Cook the dumplings in boiling salted water until they bob to the top (4 mins).Step 6
Cook the butter in a pan until browned and nutty. Set aside.Step 7
Serve the leek mixture with the dumplings, a drizzle of browned butter, extra herbs and cheese, and a pinch of cracked black pepper, if you like.