Lemon Ricotta Dumplings

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Lemon Ricotta Dumplings

I have been craving gnocchi and wanted to create something a little lighter for the summer. I removed the potato to lighten the recipe and added lemon zest to give a fresh and delightful spring taste on the tongue.

1 1/2 cup Ricotta Cheese

1/3 cup grated parmesan cheese

2 teaspoons lemon juice

1 tablespoon lemon juice

1 large egg

1 1/4 cup flour

3 tablespoons extra virgin olive oil

Butter for cooking

In a large mixing bowl combine all the ingredients besides the flour. Mix until combined then slowly work in the flour until a dough forms. Dust flour on a flat surface and place the dough on the counter work with your hands until smooth. Divide the dough into 4 balls. Work each ball into a rope. you want the rope about 1/2 inch thick. cut the rope into 1/2 inch dumplings.

Heat a pot with salt water and bring to a boil. Place the dumplings into the boiling water until they float.

In a skillet add 3 tablespoons of butter and add the boiled dumplings to the skillet cook for about 2 min on each side until golden brown.

Serve with more lemon zest and grated cheese.

Eat, Enjoy, Indulge


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