Potato And Spinach Stew With Radish And Chive Dumplings - cooking recipe

Ingredients

6 oz ricotta
1 oz parmesan, finely grated (4 1/2 tbsp)
1 None medium egg yolk
2 tbsp all purpose flour
1/2 bunch chives, finely chopped
3 oz radish, finely diced, plus few extra sliced to serve
1 pinch nutmeg
1/2 None lemon, juiced
1 None onion, peeled and roughly chopped
2 cloves garlic, peeled and finely chopped
2 lbs new potatoes, halved
5 cups vegetable stock
4 oz peas
2-3 None celery stalks, trimmed and thinly sliced
8 oz young leaf spinach
1 tbsp olive oil
1 pinch granulated sugar
1-2 tbsp white wine vinegar

Preparation

Combine the ricotta, parmesan, egg yolk, flour, chives and diced radishes in a bowl and mix well. Stir in the nutmeg and lemon juice and season with salt and pepper. Place into the fridge for 2 hours to chill.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes, until softened, then stir in the potatoes and continue to cook for 5 minutes. Pour in the stock and bring to a boil. Turn down to a simmer and cook for 15 minutes. Add the peas and celery and cook 5 minutes longer.
Meanwhile, bring a pan of water to the boil. Make 20 dumplings from the mixture and add to the boiling water. Cook for 8-10 minutes, then remove with a slotted spoon and drain briefly. Add to the stew 1-2 minutes before the end of cooking time with the spinach. Season the stew with the sugar, vinegar and salt and pepper.
Spoon the mixture into bowls and garnish with sliced radish.