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.

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.

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.