Name: Ricotta Cheese Dumplings in Tomato Basil Sauce
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.5 pounds drained ricotta cheese; 0.5 cup grated pecorino romano cheese; 1 beaten egg; 0.5 cup dried breadcrumbs; Fresh parsley; 2 cans tomato sauce (a good choice, Contadina); 1.75 cups water (or slightly less for thicker sauce); 20 fresh basil, chopped (or more)

Ready in: 45 mins

Serves: 6 servings

Ingredients: 8

These dumplings are gnocchi's richer cousins: ricotta beaten with pecorino romano, egg, parsley and just enough breadcrumbs to hold shape, then poached directly in simmering tomato-basil sauce, where they plump and drink in flavor. No rolling, no boiling water, one pan of sauce. Six servings in 45 minutes, best with bread for the plate-wiping stage.

Ingredients

Ingredients
1 ¹⁄₂	pounds drained ricotta cheese
¹⁄₂	cup grated pecorino romano cheese
1	beaten egg
¹⁄₂	cup dried breadcrumbs
•	fresh parsley
2	cans tomato sauce (a good choice, Contadina)
1 ³⁄₄	cups water (or slightly less for thicker sauce)
20	fresh basil, chopped (or more)

Instructions

Cooking Instructions
1.	In a saucepan, combine tomato sauce, water, and fresh basil. Simmer over low heat in a deep frying pan for 10-15 minutes.
2.	While the sauce simmers, gently mix together drained ricotta cheese, grated pecorino romano cheese, beaten egg, dried breadcrumbs, and parsley. Form the mixture into golf ball-sized balls.
3.	Carefully drop the ricotta balls into the simmering sauce. Cover and cook for about 20 minutes until the dumplings are cooked through.
4.	Serve the ricotta cheese dumplings over your favorite pasta, topped with additional grated cheese to taste.