wa
To rise for
Breakfasts
Chow Down On These
Appetizers
Totes Delish
Dinners
Smooth & Refreshing
Libations
Get Baked On
Muffins+Breads
Cream Of The Crop
Cookies+Cakes
Can't Get Enough
Brownies+Bars
Brrrrrr
Frozen Treats
Oh My
Other Sweets!
Sweet E's
Favorites
Worth Eating Out At
Restaurants
foodie
a food blog by erin
more about me contact me
Erin
wafoodie on foodgawker
wafoodie on tastespotting
Follow on Bloglovin

Get recipes in your inbox!

wafoodie

Ricotta Dumplings with Italian Chicken Sausage

I guess these are kind of like ricotta gnocchi, but they are bigger so they will be referred to as dumplings instead. Basically this is like Italian chicken and dumplings, slightly modified.

We planned on making homemade tomato sauce but wimped out and opened a gourmet jar of garlic and chanterelle tomato sauce from Whole Foods to which we added some fresh basil. It was absolutely delicious, and I’m not so sure homemade would have been much better. I really feel the quality of our dish was something that could be served at a legit Italian restaurant.

The dough seemed pretty sticky at first, but I resisted the temptation to dump in more flour and cheese and instead just sprinkled flour on the dumplings and they ended up having a really great texture. Good call there.

DSC_0056

Ricotta Dumplings with Italian Chicken Sausage

serves 3-4; adapted from Bon Appetit Magazine

  • 1 pound part-skim ricotta
  • 1 egg + 1 yolk, beaten
  • 1/2 cup flour, plus more for sprinkling
  • 3/4 cup shredded parmesan cheese, plus more for sprinkling
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
  • 2 links Italian chicken sausage (~2/3 pound)
  • 1 jar tomato sauce
  • 4-5 fresh basil leaves, torn
  1. Bring a large pot of water to a boil.
  2. Combine the ricotta, egg and yolk, flour, parmesan and spices in a large bowl until smooth.
  3. With floured hands, create 12 balls (~2″ in diameter), sprinkling them with a bit more flour and place them on a wax paper lined baking sheet.
  4. In a large skillet, break up the sausage and cook thoroughly.
  5. At the same time, heat the tomato sauce in a small sauce pan and add torn basil leaves.
  6. Drop the dumplings into boiling water and allow to cook for 5-6 minutes (don’t grab them when they start floating to the top or they will be undercooked).
  7. Dump the sauce into the skillet with the cooked sausage, then carefully the transfer the dumplings to the same skillet and coat with sauce.
  8. Plate, sprinkle with parmesan, and serve.

Bon appetit!
DSC_0061

Comments

It's lonely around here...

Get in on the conversation