Soft ricotta dumplings are filling and delicious when simmered in a simple homemade marinara sauce!
This is comfort food at it’s best!
I made these ricotta dumplings as part of our newly introduced weekly meatless meal nights. I haven’t had a whole lot of success getting my family onboard with this new initiative. No one is an especially big meat eater, but serving up more vegetables hasn’t exactly won the popular vote.
Part of my meatless meal problem is I am not that good at coming up with meatless meals. I’ve made this Easy Fettuccine Alfredo with Lemons and Artichokes, this Veggie Sandwich with Portobello Mushrooms, and this Grilled Veggie Cobb Salad. The family handled them well, which gave me hope. But last week I treated them to veggie tacos, well I was met with frowns from everyone. No one really loved them. I think my son only ate the tortilla (which he pointed technically counted as a vegetarian meal ).
I was hoping these ricotta dumplings would make up for the tacos. They were wonderful and so easy to prepare! The dumplings almost have a gnocchi texture to them, but they were filling and could handle a variety of seasonings and flavorings. I chose to season my dumplings with dried basil, but other herbs and spinach would also be delicious.
The ricotta dumplings were meaty and able to soak up the homemade marinara sauce that I served with them. You don’t even need pasta with this dish! An Italian Chopped Salad and this Caprese Garlic Bread Recipe would be the perfect sides! I am already deciding on what to flavor my dumplings with the next time I try them. These could easily become my weekly go-to meatless meal or at least until I figure out how perfect those veggie tacos!
Notes About The Recipe:
The dough WILL be soft and you won’t believe it will come together. Be sure to flour your hands and roll gently. You will not get a perfect, firm ball.
Once your water comes to a boil, reduce it. The water should not be boiling while your dumplings cook.
Only add a few dumplings to your water at a time, if you crowd your pan they will take longer to cook.
- 1 1/2 cups ricotta cheese
- 2/3 cups flour
- 1/2 teaspoon salt
- 1 tablespoon dried basil
- 2 egg yolks
- 1 egg
- 1/4 cup grated parmesan cheese
- 1 28 oz can San Marzano diced tomatoes
- 1 14 oz can tomato sauce,
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried Italian seasoning.
In a bowl combine the ricotta cheese, flour, salt and basil. Stir in egg yolks and the whole egg. Stir in Parmesan cheese and mix until combined.
In a deep skillet, combine the diced tomatoes, tomato sauce, garlic, salt, pepper and seasoning and heat to a simmer. Cover.
Bring a stock pot of salted water to a boil and reduce heat to medium. Scoop a large tablespoon full of the dough and gently roll into a ball (dough will be sticky and soft, so these will not be perfect "balls") and drop into the hot water. Cook a few dumpling at a time for about 5 minutes or until firm. Be sure the water stays below a boil so that the dumplings do not fall apart. When dumplings have finished cooking, remove them with a slotted spoon and place in the marinara. Repeat with remaining dough. Repeat the process until all the dumplings have cooked. Serve the dumplings immediately.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g