Ricotta and nutmeg dumplings with gorgonzola sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Ricotta cheese |
| 2 | tablespoons | Freshly grated Parmesan cheese |
| 3 | Egg yokes | |
| 1 | tablespoon | Semolina |
| A good pinch of freshly grated nutmeg | ||
| Salt and pepper | ||
| 15 | grams | Butter |
| 2 | tablespoons | Double cream |
| 100 | grams | Gorgonzola cheese |
| 1 | tablespoon | Chopped fresh parsley |
Directions
Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well.
On a lightly oiled surface roll the paste into thin rolls about 1 cm (½ inch) in diameter, then cut with a sharp knife into balls or pieces about 2 cm (¾ inch) long.
Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese until you have a well-blended sauce.
Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 minutes or until they rise to the surface.
Serve hot with the sauce and sprinkled with parsley.
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Carlton Food Network
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