SippitySup

Ricotta Dumplings for “One of Those Days”

Ricotta dumplings are for “one of those days”. I think you know the kind of day I’m talking about. The kind of day when you wake up late, and rather than bound out of bed you lay there longer than you know you should. After all, there’s a dog to walk and he’s already clicking around on the hardwood floors – besides there’s bread to “win” and bacon to “bring home”. Why does life require so much bread and bacon? Anyway, you may be having “one of those days” but you still gotta eat. Sure there’s the pizza delivery guy, or Thai take-out. But cold pizza or greasy Pad See Ew will make “one of those days” a heck of lot worse.

May I suggest Ricotta Dumplings? They take no special skills or fancy ingredients. You can get this meal on the table in 25 minutes. Time yourself and see.

Cheese. Egg. Herb. Flour. And that marinara I know you made last week when you weren’t having “one of those days”.

Ricotta Dumplings are one of those no-recipe recipes too (though I included the recipe in case you want to make it just they way I did). The only thing you need to know is to keep the dough quite sticky. Stickier than your instincts might lead you to believe. The way to deal with all that sticky ricotta dumpling dough is to resist adding too much flour once you move it to the work surface. Instead, lightly flour your hands before rolling the dough into balls.

However, there is one caveat – these dumplings need to be cooked as soon as they’re made. Which really isn’t a problem. Who does prep work when they’re having “one of those days” anyway?

There’s also room for a twist. You could change the herbs in the dumplings to suit what you have around. Basil works well because I had it in the house. But tarragon is a good choice too. Dried herbs will do in a pinch. After all, when you’re having “one of those days” don’t expect me to judge your herbs.

Ricotta Dumplings or Gnocchi?

Though semantics is the last thing you want to deal with on “one of those days” I’ll go ahead and bring up a “sticky” point. I call these little cheesy pillows Ricotta Dumplings, but they’re really the same thing as Italian gnudi – which is actually nothing more than ravioli filling without the pasta. Which sounds an awful lot like gnocchi. Leave it to me to quibble over definition on “one of those days”. GREG

Ricotta Dumplings or Gnocchi? Ricotta Dumplings or Gnocchi?

Ricotta Dumplings with Parmesan and Basil

Print This Recipe Total time Yield 4–6Published
Ricotta Dumplings with Parmesan and Basil

Ingredients

  • kosher salt (as needed for boiling and seasoning)
  • 1 (15-oz) container whole-milk ricotta (drained)
  • 3/4 cup finely grated Parmesan (plus more for garnish)
  • 1 large egg
  • ½ cup loosely packed, chopped fresh basil (plus more for garnish)
  • 1 cup all-purpose flour (divided, plus more for work surface and hand rolling)
  • 2 cup warm marinara sauce
  • fresh green salad (optional)

Directions

Bring a large pot of water to boil and season it with 2 heaping teaspoons salt. In a large bowl beat in the ricotta, Parmesan, egg, basil, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper with a wooden spoon until well combined. Sift 1⁄2 cup flour over the mixture and gently fold in to combine. Sift some flour onto a work surface and turn out the dough. Sift the remaining 1⁄2 cup flour over the top and fold with your hands to combine into a sticky dough.

Line a large baking sheet with parchment paper. Working with lightly floured hands, gently shape the mixture into about 36 balls, each about 1 ½‑inch in diameter. Transfer formed dumplings to the prepared baking sheet. Carefully drop the balls one by one into the boiling water and simmer until they float to the surface, about 3 to 4 minutes.

Meanwhile, pour warm marinara to a large bowl and use a slotted spoon or handheld strainer to transfer the dumplings one or two at a time to the bowl, letting as much of the water drain off as much water as possible. Garnish with additional Parmesan and basil. Serve with a green salad, if you like.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save