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Ricotta Cheese Dumplings Recipe

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Ricotta Cheese Dumplings Recipe
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These cheese dumplings are also called ricotta gnocchi, and could not be simpler. Three ingredients and some seasoning and you're ready to cook. Cheese dumplings can be served with your favorite pasta sauce, or just tossed in brown butter. Here I served them in a bowl with sautéed mushrooms, fresh peas and vegetable broth.

Makes 6 servings Ricotta Cheese Dumplings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1 pound ricotta cheese
  • 3 large eggs
  • 1 cup flour
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • pinch of fresh nutmeg
  • Parmesan cheese, optional


Add all ingredients to a food processor and blend until very smooth. You should have a stiff, sticky batter. Refrigerate for one hour.

Bring a large pot of salted water to a boil. Have a large bowl of cold water nearby, and a skimmer or wire strainer to remove the cooked dumplings. Using a small spoon, scoop out a rounded teaspoon of the batter. Use a second spoon to scrap it off into the boiling water. Do batches of 8-10 dumplings. When the water comes back to a boil, and the dumplings float, cook them for 3 minutes.

Remove to the dumplings to the bowl of cold water. Carefully drain and reserve until ready to serve. Reheat in the sauce of your choice, and serve topped with Parmesan cheese.
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