Vegetables and Ricotta Dumplings Recipe

Spring Veggies with Herbed Ricotta Dumplings

A light Spring or Summer meal with fresh vegetables and herbed ricotta dumplings.
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Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Main Course
Cuisine American, vegetarian
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 small shallots, chopped
  • 4 cups seasonal vegetables (I used carrots, peas, radishes)
  • 2 cups hearty leafy greens (I used rainbow swiss chard but kale works nicely too)
  • 6 cups vegetable broth
  • 1 apple core* (optional)
  • 1 parmesan rind* (optional)
  • a few stems of fresh parsley* (or whatever herbs you have)

for the ricotta dumplings

  • 16 ounces (2 cups) ricotta
  • 1 egg
  • 1/2 cup Parmesan grated)
  • 1 teaspoon salt
  • freshly ground pepper
  • 1 tablespoon fresh herbs, chopped (I used thyme, basil and parsley)
  • 1/2 cup white whole wheat flour

Instructions
 

  • First, line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 20 minutes (if the ricotta is too wet, the dough won’t hold together). Then you can start on the veggies and broth.
  • In a heavy bottom dutch oven or large stock pot, saute the shallots in the olive oil. After a few minutes add in the vegetables (add in the heartier ones first like carrots then after a couple minutes add in the lighter veggies like peas). Saute veggies until they start to brown and stick to the pan (5-10 minutes).
  • Add in broth, apple core, parmesan rind, and parsley. Bring to a simmer and cook 15- 20 minutes until the dumplings are ready. When ready to serve, remove apple core, parmesan rind, and parsley.

for ricotta dumplings

  • While the veggies cook, combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth. Add herbs and flour and pulse just to combine (mixture should be smooth and fairly wet). Transfer gnocchi mixture to a pastry bag fitted with ½” round tip or a large resealable plastic bag.
  • Bring a large pot of water to boil. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½” opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1” lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes (dumplings will float to the top when they are done). Using a slotted spoon, transfer dumplings to a lightly oiled baking sheet.
  • Add 1 tablespoon olive oil to a skillet and add in the ricotta dumplings, browning them in batches. Cook, tossing or flipping gently, about 2 minutes; season with salt and pepper.

Assembly

  • You can serve this in a large baking dish or straight into shallow, individual bowls. Portion out dumplings between bowls then ladle the soup mixture over the dumplings.

Notes

*** The apple core, parmesan rind and parsley are all great additions to boost up any broth giving it a new more interesting flavor. DO AHEAD: Ricotta mixture can be made 1 day ahead. Cover pastry tip and chill. FREEZE: Ricotta Dumplings can be made, boiled but not
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