Ricotta Dumplings with Tomato Sauce

After making my first ever batch of homemade ricotta – the results were exceedingly good – I decided to make ricotta dumplings.  Back in January I made ricotta gnocchi and liked the results so I was intrigued to see how these dumplings would turn out.  When I read the ingredients, I thought how could three-quarters of a cup be enough to hold the delicate dumplings together?  Too late to turn back as the flour was already incorporated into the ricotta.  “Go on” I said to myself and with a big gulp of air the first tablespoon of dough went into the water!  I added more, waited and watched to see if my dumplings were going to float to the top.  This isn’t my first time making dumplings but for some reason I got a bit nervous making these ones…perhaps it was the fact I had never used ricotta in a dumpling mixture nor had I made homemade ricotta either.  Within a few minutes there they were, one by one, floating to the top and I was jubilant! 

Serves 2
adapted from Chatelaine magazine

2 eggs
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
3/4 cup all-purpose flour
tomato sauce and parmesan for serving
fresh basil, chopped

For the homemade ricotta recipe click here to view.  Once ricotta has cooled, stir in 1 tablespoon extra-virgin olive oil along with the cream.

(3 simple ingredients = ricotta)

To make the dumplings, whisk 2 eggs with 1 cup olive oil ricotta, 1/2 teaspoon salt and 1/8 teaspoon each nutmeg and pepper. Stir in 3/4 cup all-purpose flour. Drop 1-tablespoon balls into simmering salted water. Simmer until they float to the surface, 2 to 3 minutes. Drain and serve with any simple tomato sauce or with a roasted red pepper sauce. Top with freshly grated parmesan and basil.

waiting for the dumplings to float

first one to float! yay!

all floating to the top…success!

The Culinary Chase’s Note:  These were light and delicious.  Next time I make this I think I’ll add lemon zest and 1/4 cup of grated Parmesan or pecorino cheese. 

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