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

A forkful of a finished Herb-Ricotta Dumpling with sauce.

A vegetarian main course featuring soft, homemade herb-ricotta dumplings, similar to gnocchi. The tender dumplings are made with whole-milk ricotta, flour, fresh basil, and chives, then gently boiled until they float. They are served in a rustic, chunky sauce of burst cherry tomatoes, sliced bell peppers, and onions, which has been simmered with white wine and thyme. The finished dish is topped with grated Pecorino Romano cheese and a drizzle of olive oil.

Ingredients

Scale
  • Tomato and Pepper Sauce:
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 5 sprigs fresh thyme
  • 1 red or orange bell pepper, sliced
  • 1/2 yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, thinly sliced
  • 20 ounces cherry tomatoes
  • 1/4 cup dry white wine
  • Herb-Ricotta Dumplings:
  • 16 ounces whole-milk ricotta
  • 1 cup all-purpose flour
  • 1/2 cup chopped fresh basil
  • 1/3 cup chopped fresh chives
  • 1 large egg
  • Semolina flour, for dusting
  • Grated Pecorino Romano, for topping

Instructions

  1. Make the Sauce: Heat 1/4 cup of olive oil in a medium saucepan over medium heat. Add the thyme sprigs and cook for about 1 minute until fragrant.
  2. Add the sliced bell pepper, onion, and 1/2 teaspoon of salt. Cook for about 5 minutes until the vegetables have softened.
  3. Add the sliced garlic and cook for 1 more minute. Add the cherry tomatoes and another 1/2 teaspoon of salt, and cook for about 5 minutes until the tomatoes begin to burst.
  4. Pour in the white wine and 1/4 cup of water, bringing the sauce to a boil. Reduce the heat and let it simmer for about 10 minutes until it has thickened slightly. Remove and discard the thyme sprigs and adjust seasoning if needed.
  5. Make the Dumplings: While the sauce simmers, bring a medium saucepan of salted water to a boil.
  6. In a medium bowl, gently combine the ricotta, all-purpose flour, basil, chives, egg, 1 teaspoon of salt, and a few grinds of pepper until a sticky dough just forms. Do not overmix.
  7. Generously flour a work surface with semolina flour. Place the dough on the surface, sprinkle with more semolina, and press it into an 8-by-6-inch rectangle that is about 1/2-inch thick. Cut the dough into 1-inch squares.
  8. Cook and Finish: Using a slotted spoon, transfer the dumplings to the boiling water. Cook for about 5 minutes, until they are tender and floating to the surface.
  9. With the same slotted spoon, transfer the cooked dumplings directly into the saucepan with the tomato and pepper sauce. Let them rest in the sauce for 2 minutes.
  10. Gently toss the dumplings with the sauce. Divide into bowls and top with grated Pecorino Romano and a final drizzle of olive oil before serving.

Notes

  • When making the dumpling dough, mix gently and only until the ingredients come together to ensure the dumplings are tender.
  • Using semolina flour for dusting helps prevent the sticky dough from adhering to your work surface and hands.
  • Allowing the cooked dumplings to rest in the sauce for a couple of minutes before tossing helps them to keep their shape.
  • Ingredient substitutions are noted as being available on the source website.

Nutrition

Find it online: https://cookupjoy.com/ricotta-dumplings/