This recipe makes use of extra house made ricotta cheese. If you don’t want to make your own, substitute high quality store bought. You could also substitute any light tomato sauce or even an herbed butter sauce for the topping. However, the acidity of the tomatoes is a nice counterbalance for the richness of the ricotta dumplings.
1 C ricotta, homemade or high quality store bought
½ C + 2T grated parmesan cheese
2 eggs eggs
¾ C all-purpose flour, plus more if needed
2 ea garlic cloves, minced
1 C spinach, cooked and well drained and chopped
½ ea zest of lemon
2 ea pint cherry tomatoes
3 T fresh, basil minced
1 ea small shallot, minced
1 T garlic, minced
1 ea anchovy fillet, minced or equal amount anchovy paste
2 T extra virgin olive oil
1 T white wine vinegar
2 T unsalted butter
Salt and pepper
Freshly grated parmesan cheese
Prepare smashed tomato sauce: Combine halved cherry tomatoes, basil, shallot, anchovy garlic, oil and vinegar in a bowl. Toss to combine and smash lightly with the back of a spoon or potato masher. Add salt and pepper to taste. Set aside.
Prepare the dumplings: Combine ricotta, grated parmesan, eggs, garlic, lemon and chopped spinach in a bowl. Add the flour 2T at a time until a slightly stick dough forms. Roll dough into 3-4 ropes about the width of finger (3/4” diameter) and cut into ¾” pieces. Arrange in a single layer on a parchment covered baking sheet. Dust lightly with flour and set aside.
Cook dumplings: Bring a large pot of water to a boil. Add salt. Reduce heat to a simmer and add dumplings in batches and cook until dumplings rise to the surface. Remove with a slotted spoon and place on a paper towel lined baking sheet. When all dumplings have been cooked, melt butter in a non-stick skillet over medium high heat. Add the dumplings and cook until golden, turning once. Add smashed tomato sauce and heat through. Serve with additional parmesan.