Ricotta Dumplings

1 1/2 C Ricotta (dry or very well dripped)

1 C. grated parmigiano reggiano (the real thing!)

1 egg and 1 egg yolk

2 1/4 tsp salt

1/4 C flour


Pulse these ingredients in a food processor until silky smooth…about 1-2 min

Dust a cookie sheet with a bit of flour and use a small spoon to scoop up some dough from the processor. Scrape excess dough on the edge of the processor. You want a flat top to the dough on the spoon. Use you water-dampened index finger to roll the dough from the back to front of the spoon..forming a small dumpling onto the cookie sheet. Repeat until all the dough has been used. They should resemble gnocchi.

Place the dumpling into the pot of water for 3 to 4 min.

In a pan on the stove bring 2 C. chix stock, 2 TBSP butter, sliced or crushed garlic, a pich of salt and a squeeze of lemon juice to a simmer. (here you can sautee a vegetable, like asparagus or sliced summer squash, add dumplings from boiling water  and cook in pan for about 4 more min, until about twice the size.

Serve with LOTS of grated parmigiano reggiano. Use a bowl as the sauce will be thin.