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Goat’s Cheese Dumplings with Caramelised Leeks and Courgettes
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4 serving
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Serves: 4
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.
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Ingredients
- 500g ricotta
- 125g extra fine ‘00’ flour
- 100g Ocado British Hard Goat’s Cheese, finely grated, plus extra to serve
- ½ whole nutmeg, finely grated
- 1 large egg, beaten
- 1 tbsp extra virgin olive oil
- 800g leeks, finely sliced
- 4 garlic cloves, finely chopped
- 1 lemon, finely chopped (peel on; ends and seeds discarded)
- 3 courgettes, peeled into ribbons
- 10g basil, chopped
- 10g flat-leaf parsley, chopped
- 10g mint leaves, chopped
- 15g unsalted butter
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.
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