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Potato and Ricotta Dumplings

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
Dinner (2274)      Family (1525)      Snack (848)      Accompaniments (90)      Ricotta (67)      Dumplings (13)      Dough (6)      Filled Gnocchi (1)     


These were quite delicious, though I have to admit, they were "fiddly"! They are similar to gnocchi, except that they are filled.

They make a nice accompaniment to a meat meal, or could be eaten as a casual meal on their own.

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Serves: 3

250 g potatoes, cleaned
1 small egg
About 50 - 75 g plain flour
80 g ricotta
Chives, chopped
Basil, chopped - optional

Boil the potatoes in their skins until cooked through - about 25 minutes.

Drain and peel them while they are still hot.

Mash them thoroughly or push through a strainer, and add the egg while the potato is still hot.


Season with salt and pepper, and add the nutmeg.

Gradually add the flour until the dough is firm, and still light. It should not be "sticky", so add flour if it is.

Knead until it is smooth for about a minute.

Mix the ricotta with the basil and chives.

Roll out the dough onto a floured surface to a thickness of about 3 mm.

Using an upturned cup or similar, cut out circles -about 5 cms.


Put a teaspoon or a bit more of the ricotta into the middle of each circle of dough.

Cover with another circle and press the edges to seal.


Put some water in a pot, add some salt and bring to the boil.

Cook the dumplings a few at a time, until they float to the surface. This only takes about a minute.

Take them out of the water with a slotted spoon and serve. We had them with barbecued steak and onions.

#Filled Gnocchi
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