Potato And Spinach Stew With Radish And Chive Dumplings

• 6 ounces ricotta
• 1 ounce Parmesan finely grated, 4 1/2 tbsp
• 1 egg yolk medium
• 2 tablespoons all-purpose flour
• 1/2 bunch chives finely chopped
• 3 ounces radish finely diced, plus few extra sliced to serve
• 1 pinch nutmeg
• 1/2 lemon juiced
• 1 onion peeled and roughly chopped
• 2 cloves garlic peeled and finely chopped
• 2 pounds new potatoes halved
• 5 cups vegetable stock
• 4 ounces peas
• 3 celery stalks trimmed and thinly sliced
• 8 ounces spinach young leaf
• 1 tablespoon olive oil
• 1 pinch granulated sugar
• 2 tablespoons white wine vinegar

1. 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.
2. 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.
3. 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.
4. Spoon the mixture into bowls and garnish with sliced radish.

ricotta, egg yolk, flour, chives, nutmeg, lemon juiced, onion, garlic, potatoes, vegetable stock, peas, celery, young leaf, olive oil, sugar, white wine vinegar

Taken from www.yummly.com/recipe/Potato-and-Spinach-Stew-with-Radish-and-Chive-Dumplings-1410581 (may not work)