The Ultimate Herb-Ricotta Dumplings in a Fresh Tomato Pepper Sauce

Are you looking to create a truly special, restaurant-quality meal at home that celebrates the best of fresh, seasonal ingredients? Imagine tender, pillowy, cloud-like dumplings, speckled with fresh herbs and floating in a vibrant, savory sauce of burst cherry tomatoes and sweet bell peppers. This is the magic of homemade Ricotta Dumplings.

This recipe is your ultimate guide to mastering light, airy, and incredibly flavorful Ricotta Dumplings from scratch. We’ll show you how this simple, elegant pasta is far easier to make than traditional potato gnocchi and pair it with a fresh, rustic sauce that comes together while the dumplings cook.

What makes this dish so special is the incredible texture of the dumplings and the bright, summery flavor of the sauce. It’s a sophisticated yet comforting vegetarian main course that is perfect for a weekend dinner or for impressing guests. Get ready to fall in love with your new favorite pasta dish: homemade Ricotta Dumplings.

Table of Contents

Table of Contents

The Difference: Ricotta Dumplings vs. Potato Gnocchi

When people think of small, Italian-style dumplings, they usually think of gnocchi. But there are two main types, and the difference is night and day.

• Potato Gnocchi: The more common variety, made from cooked, mashed potatoes, flour, and egg. While delicious, they can be dense, heavy, and notoriously tricky to get right. If not made perfectly, they can easily become gummy.
• Ricotta Dumplings (Ricotta Gnocchi): This is the style we are making today. Made from creamy ricotta cheese, flour, and egg, these dumplings are a revelation. They are incredibly light, tender, delicate, and almost melt in your mouth. They are also much more foolproof and faster for home cooks to make, as there’s no need to boil and mash potatoes. These Ricotta Dumplings will change your perception of what a dumpling can be.

The Key to Pillowy Perfection: Choosing Your Ricotta

The single most important ingredient in this recipe for Ricotta Dumplings is the ricotta cheese. For the lightest, most flavorful dumplings, you must use a high-quality, whole-milk ricotta cheese.

Low-fat or skim-milk ricotta contains more water and less fat, which can lead to a tougher, more rubbery dumpling. For the absolute best results, you can even take the extra step of draining your ricotta. Simply place it in a fine-mesh sieve set over a bowl in the refrigerator for an hour or two. This will allow any excess whey (the watery liquid) to drain off, resulting in a thicker ricotta and a more stable dumpling dough.

The Key Ingredients for Your Dish

Each ingredient in this recipe is chosen to build a fresh, vibrant, and cohesive Mediterranean flavor profile.

• For the Herb-Ricotta Dumplings:
  • Whole-Milk Ricotta: The creamy, essential base for our light and tender dumplings.
  • All-Purpose Flour & Egg: These act as the binders that hold the dumplings together.
  • Fresh Herbs: A combination of fresh basil and chives adds a bright, herbaceous flavor that beautifully complements the other ingredients.
  • Semolina Flour: Used for dusting the work surface. Its coarse texture prevents the sticky dough from adhering without being fully absorbed, which helps keep the Ricotta Dumplings tender.
• For the Tomato and Pepper Sauce:
  • Cherry Tomatoes: These sweet little tomatoes burst when cooked, creating a fresh, juicy, and rustic sauce.
  • Bell Pepper & Onion: A red or orange bell pepper adds sweetness, while the onion provides a savory aromatic base.
  • Fresh Thyme & Garlic: Infuse the olive oil and sauce with classic, aromatic flavor.
  • Dry White Wine: A splash of a crisp white wine like a Sauvignon Blanc or Pinot Grigio adds a touch of acidity and depth to the sauce.

Step-by-Step Guide to Your Ricotta Dumplings

This dish comes together in two main stages that you can do simultaneously.

Part 1: Make the Tomato and Pepper Sauce

1. Sauté the Aromatics: Heat the 1/4 cup of extra-virgin olive oil in a medium saucepan over medium heat. Add the thyme sprigs and cook for about 1 minute, until they become very fragrant.
2. Cook the Vegetables: Add the sliced bell pepper, sliced onion, and 1/2 teaspoon of salt. Cook, stirring occasionally, for about 5 minutes, until the vegetables have softened and the onion is translucent. Add the thinly sliced garlic and cook for one more minute until fragrant.
3. Create the Sauce: Add the cherry tomatoes and another 1/2 teaspoon of salt. Cook for about 5 minutes, until the tomatoes begin to soften and burst, releasing their juices.
4. Simmer and Thicken: Add the white wine and 1/4 cup of water, and bring the mixture to a boil. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan. Reduce the heat and let the sauce simmer for about 10 minutes, until it has thickened slightly. Remove and discard the thyme sprigs, then taste and adjust the seasoning with salt and pepper. Keep the sauce warm over very low heat.

Part 2: Make and Cook the Ricotta Dumplings

1. Prepare for Cooking: Bring a medium saucepan of generously salted water to a rolling boil.
2. Make the Dough (Don’t Overmix!): In a medium bowl, combine the ricotta, flour, chopped basil, chopped chives, egg, 1 teaspoon of salt, and a few grinds of black pepper. Use a fork or a spatula to gently combine the ingredients until they just form a sticky dough. Overmixing will make your Ricotta Dumplings tough.
3. Shape the Dumplings: Generously flour a work surface with semolina flour. Turn the sticky dough out onto the surface and sprinkle the top with a little more semolina. Gently press the dough out into a rectangle about 1/2 inch thick. Use a knife or a bench scraper to cut the dough into 1-inch squares.
4. Cook the Dumplings: Carefully transfer the dumplings to the boiling water with a slotted spoon. Cook until they are tender and have all floated to the surface, which should take about 5 minutes.
5. Combine and Serve: Use the same slotted spoon to transfer the cooked Ricotta Dumplings directly into the saucepan with the warm tomato and pepper sauce. Let them sit in the sauce for 2 minutes to absorb the flavors.
6. Serve: Gently toss the dumplings with the sauce. Divide the dish into bowls and top with a generous amount of grated Pecorino Romano cheese and a final drizzle of good-quality olive oil.

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Conclusion: An Elegant Taste of Italy

These Herb-Ricotta Dumplings are a perfect example of how simple, fresh ingredients can be transformed into a truly elegant and satisfying meal. The light, pillowy dumplings and the fresh, vibrant sauce create a dish that is both comforting and sophisticated. This is a recipe that will not only impress your guests but will also give you the confidence to master a classic Italian-style dish in your own kitchen.

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