Under 30 Minutes

Ricotta Dumplings

In a pinch, store-bought gnocchi can be substituted for these dumplings.

  • Prep:
  • Total Time:
  • Servings: 4
Ricotta Dumplings

Source: Everyday Food, May 2010

Ingredients

  • 1 1/2 cups whole-milk ricotta
  • 1/3 cup grated pecorino cheese, plus more for serving
  • 1 large egg yolk
  • 1 1/2 teaspoons grated lemon zest
  • Coarse salt
  • 1 cup plus 2 tablespoons all-purpose flour, plus more for work surface
  • 3 tablespoons unsalted butter

Directions

  1. In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).

  2. Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.

  3. Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.

  4. In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.

Cook's Notes

Make ahead: Before pan-frying, place boiled, drained dumplings in one layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.

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