Basil-Ricotta Cheese Dumplings with Creamy Peas & Bacon
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.
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.
3 fat, 2 1/2 medium-fat protein, 1 starch, 1/2 high-fat protein