These ricotta dumplings are a slightly lighter and faster that your traditional potato gnocchi. Soft fluffy pillows of ricotta coated in a warm tomato sauce. I love this recipe because it is meat free and super filling.
1/4 Cup Olive oil, plus 2 teaspoons
1 Garlic clove, chopped
1 small Red Chilli, finely chopped
400g can of Tomatoes
500g Fresh Ricotta
1 Onion, finely chopped
2 Eggs, lightly beaten
2 Tablespoons Self Raising Flour
1/4 cup Parsley, finely chopped
1/2 cup Parmesan, grated
1/3 cup Breadcrumbs
sourdough bread and mixed leaf salad to serve
Place oil , garlic and chilli in a large saucepan on a medium heat. Cook for 1 min, until fragrant. Reduce heat to low, add tomatoes and 1 cup of water. Simmer, uncovered, for 5mins until tomatoes softened and reduced slightly.
Mean combine 2 teaspoons oil with all the remaining ingredients in a large bowl. Roll tablespoons of mixture into balls (at times i've had to add a bit more breadcrumbs and flour to make it pliable).
Gently place ricotta balls into the tomato sauce, cover and simmer for 10mins. Turn dumplings and cover and simmer for another 10mins. Sprinkle with parmesan and serve with warm crusty sourdough and a lightly dressed mixed leaf salad.
Note: The consistency of your balls will depend on what type of ricotta you use, smooth of crumbly.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.