Ricotta Parmesan Dumplings with Broccoli and Garlic Breads

Equipment

• 1 oven
• 1 medium baking dish
• 1 kettle
• 1 medium bowl
• 1 medium pot
• 1 lined oven tray
• 1 medium heat-proof bowl

Instructions

1. Preheat the oven to 220 degrees C (or 200 degrees fan bake). Grease a medium baking dish. Bring a full kettle to the boil.
2. Prep dumplings - in a medium bowl, combine all dumpling ingredients, until mixture comes together to form a dough ball. Place in fridge to firm up.
3. Prep veggies - finely dice onion, peel and grate carrot and cut broccoli into florets and dice the stalk.
4. For the sauce - heat oil in a medium pot on a medium heat. Cook onion and carrot for about 4 minutes, until soft. Add oregano and garlic powder and cook for 1 minute until fragrant. Add canned tomatoes and stock and cook for 6 minutes, stirring, until thickened. Add sweet chilli sauce and spinach and season to taste with salt and pepper. Pour sauce into baking dish.
5. Roll and bake dumplings - use a tablespoon measure to roll mixture into balls. Place dumplings into sauce, toss to coat and then space evenly apart. Sprinkle over remaining parmesan and bake for 15 minutes, until golden.
6. Prep and toast pitas - cut pitas into quarters and place on a lined oven tray. Cook on lower oven rack, for about 10 minutes, until golden.
7. Cook broccoli - place broccoli in a medium heat-proof bowl and cover with boiling water and a lid. Leave to sit for 5 minutes, until bright green and tender. Drain.
8. Serve dumplings with pitas and broccoli on the side.