In this dinner, ricotta dumplings are pan-fried until browned and served with creamy peas, bacon (or pancetta) and shaved Parmesan. Part-skim ricotta makes light and fluffy dumplings and adds protein to this elegant dish. For an easy mess-free way to shape the dumplings, see our tip on how to make quenelles.

Hilary Meyer
Source: EatingWell Magazine, April 2019

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.

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  • Stir ricotta, egg yolks, flour, basil, pepper and salt together in a medium bowl until combined. Form the mixture into about 20 oblong dumplings, or quenelles (see Tip), using about 1 heaping tablespoon for each. Place them on the floured pan.

  • Carefully drop the dumplings into the boiling water and cook until they begin to float, 2 to 3 minutes. Remove with a slotted spoon and transfer to the paper-towel-lined pan.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the dumplings and cook, turning once, until browned, about 5 minutes. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and dumplings.

  • Add pancetta (or bacon) and garlic to the skillet. Cook, stirring, until fragrant, about 1 minute. Add peas and cream. Cook, stirring occasionally, until thickened, about 2 minutes. Serve the dumplings with the sauce, garnished with Parmesan, pea shoots and more basil, if desired.

Tips

Tip: Use 2 spoons to form your dumplings into shapely ovals, aka quenelles. Scoop a dollop of the ricotta mixture from one spoon onto the other, until you end up with a smooth football-shaped dumpling.

Nutrition Facts

449 calories; protein 23.5g; carbohydrates 25.6g; dietary fiber 2.1g; sugars 3.4g; fat 27.9g; saturated fat 12g; cholesterol 153.6mg; vitamin a iu 1675.2IU; vitamin c 7.7mg; folate 96.6mcg; calcium 404mg; iron 2.5mg; magnesium 40.7mg; potassium 351.8mg; sodium 429.9mg.
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Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/11/2019
Absolutely out of this world! This is a wonderful recipe that looks so beautiful and tastes even better. The dumplings were light and delicious. I served this as a side dish but it certainly would make a lovely brunch or lunch entree. Can't wait to make it again! Read More
Rating: 3 stars
05/28/2019
No matter how hard I try the dumplings always come out mushy. The texture looks good going into the lightly boiling water but after two different attempts I just can t get it to work. Read More
Rating: 5 stars
08/17/2020
The first few I put in broke apart so I dusted them (or you can roll on your floured sheet pan) to cover them in flour. They held up much better when boiling. My husband does not care for ricotta BUT he liked this dish. Definitely garnish with extra basil. It was a great meatless high protein lunch for us after our exercises. Read More
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Rating: 5 stars
05/10/2019
Delicious! My family loved it! Instead of cream I used almond beverage and thickened it with a bit of flour. I am definetly going to make it again. Read More
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