My 4 Ingredient Ricotta Dumplings

Name: My 4 Ingredient Ricotta Dumplings
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Cuisine: European
Ingredients: 1 large egg; all purpose flour, 1 cup to start, more if needed; 1 tub (475gr) extra smooth ricotta; 1 tablespoon olive oil, or more if needed

7 steps

Prep:30minCook:3min

These little fluffy dumplings work for so many great recipes. Make them on a ridged gnocchi board for a scoopy looking cavatelli, or leave them as little pillows for an easier result without anything but a knife. The simplest sauces are always best for these. A fresh pesto, or tomato sauce with basil is all that’s needed. Have 30 minutes for a weeknight dinner? Why not try making fresh pasta? Come on, I’ll teach you! This recipe is a little tricky- it’s very much a “it just feels right” kind of recipe. Use your judgement as best as you can. This recipe makes 4 “Italian” servings, or 6 “normal” sized portions. (We love to feed you)

Updated at: Thu, 17 Aug 2023 06:36:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories349.4 kcal (17%)

Total Fat18.1 g (26%)

Carbs32 g (12%)

Sugars0.1 g (0%)

Protein14.1 g (28%)

Sodium143.1 mg (7%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1egg

large

1 cupall purpose flour

to start, more if needed

1 tubricotta

extra smooth

1 tablespoonolive oil

or more if needed

Instructions

Step 1

In a large bowl, whisk your egg well, and add the cheese. Mix the two with a tablespoon of oil very well until smooth and fluffy. Add the flour a little at a time, kneading it as you go. You should end up with a very wet dough. Add enough flour to make it less sticky, until it forms a smooth ball. Don’t over do it. 2 cups of flour is too much!

Step 2

Add a little flour to your table top and knead the dough with the heel of your hand until it’s completely smooth. Cut into 4.

Step 3

Working with 1 piece at a time, roll out a thick rope. It may break in the middle if you’re too rough with the dough. Make it thinner and thinner, about as thick as the circumference of your finger.

For pillows:

Step 4

Simply cut each rope into little nuggets, about the size of your fingers nail bed.

For cavatelli:

Step 5

Take each little nugget, simply roll swiftly and firmly against the gnocchi board. The dough should simply roll into itself, creating ridges.

Step 6

When you’ve made each nugget, roll each piece into some flour so they don’t stick. They will want to! They’re super moist, so they’ll need a good amount of flour sprinkled over them.

Step 7

Cook in a rolling boil of salted water only until they rise up to the top. 2-3 minutes tops. DO NOT ADD OIL TO THE WATER! When cooked, toss into your favourite sauce!