For Cottage Cheese and Spinach Dumplings: 

• 250 gms cottage cheese  

• 3-4 crushed Australian Macadamia Nuts 

• 1/2 cup all-purpose flour  

• 1/2 cup grated cheese  

• Salt to taste 

• Water for boiling 

• 1 bunch spinach leaves, blanched and chopped  

• 1/2 cup Water 

For Sauce: 

• 1/2 cup soaked Australian Macadamia Nuts 

• 3-4 tomatoes (chopped)  

• 6-8 garlic cloves (peeled)  

• 1 tbsp sugar (optional) 

• 1 pinch dried thyme  

• 1 pinch oregano 

• 1 dried red chilli  

• 1 tbsp oil  

• 1 onion, sliced thin  

• Salt to taste

1: Prepare the Cottage Cheese and Spinach Dumplings: 

1. In a bowl, add cottage cheese, chopped blanched spinach, grated cheese, salt, pepper, and crushed Australian Macadamia Nuts.  
2. Add the flour, mixing until the dough comes together  
3. Roll the dough into small round dumplings 

 

2: Boil the Dumplings 

1. Boil water and slowly add the malfatti dumplings.  
2. When they float to the surface, they’re done.  
3. Remove the dumplings and keep them aside. 

 

3: Prepare the Tomato Macadamia Sauce 

1. Soak Australian Macadamia Nuts in warm water and make a puree.  
2. In a pan heat oil, Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute. 
3. Pour in the tomatoes and dry red chilly puree, salt, oregano and pepper. Let the sauce simmer for 5-7 minutes. 
4. Stir in the macadamia nut puree to the sauce, mixing until it’s smooth and creamy. Let the sauce cook for a few more minutes to allow the flavors to blend. 

 

For Serving: 

1. Plate the malfatti dumplings and pour the tomato macadamia sauce over them. 
2. Garnish with fresh basil leaves and a sprinkle of extra cheese. 

• Calories: 1660 kcal

• Carbohydrates: 121 grams

• Protein: 63 grams

• Fat: 113.8 grams