Ricotta Dumplings

Photo by Emily Hale

This recipe is adapted from Everyday Food. My SIL Katie gave me the subscription for Christmas, and I love having it again. It is the number one source, other than family, that I go to for recipes. These dumplings taste like a pao de queijo/ gnocchi hybrid. Pao de queijo are little Brazilian cheesy breads. Served along some sausage and broccoli, my kids loved this meal. The dough is so soft and silky, you can't help but to treat it gently and dream of puffy, cheesy clouds.




Ricotta Dumplings

1 1/2 C ricotta cheese
3/4 C parmesan cheese
1 large egg yolk
1/2 tsp salt
1 C plus 2 Tb flour, plus more for kneading
3 Tb butter

Set a large pot of salted water to boil.

In a large bowl mix ricotta, egg yoke, and salt. Add 1/2 C of the flour to mixture and gently fold together. Turn mixture onto work surface lightly covered with flour. Sprinkle remaining flour over the dough and gently incorporate it with fingertips. Do not overwork. 

Divide dough into 4 pieces, and roll each piece into a log about 20 inches long. Cut into 1/2 inch pieces with a scraper or knife.

Drop pieces into boiling water in four batches. Cook until they plump and float to the top, about 2 minutes. Drain and shake off excess water. Set aside on a large cookie sheet covered with paper towels.

Melt 2 Tb butter in large saucepan until it sizzles. Add the dumplings and cook on one side, undisturbed until golden on bottom, about 4 - 6 minutes. Add the rest of the butter to the saucepan and toss to coat. Serve warm.