Ricotta Dumplings with Peas & Mint

I haven't had much inspiration for new meals lately. I've just been making a lot of the same old stuff. But recently, YouTube started recommending so many Bon Appetit videos and I've been watching them while hungry and a bunch of dishes have been imprinted in my brain, including the one I'm sharing in today's post.

The original recipe included asparagus, but to be honest, asparagus isn't really my favorite and my sister actively dislikes it so I decided to switch it up a little and use English peas and mint instead. The result was a light, delicate dish that was a perfect dinner for a warm summer night.

Ingredients [serves 4]:
dumplings*
15 ounces ricotta (drained overnight)
1 egg
1 egg yolk
1 cup grated pecorino romano
pinch salt
⅓ cup flour, sifted

sauce
2 tablespoons olive oilxt
3 cloves garlic, sliced
1 teaspoon crushed pepper flakes
1 cup vegetable stock
1 tablespoon + 1 tablespoon butter
1 cup peas
10 mint leaves, chiffonade
+ mint sprigs
+ grated pecorino
+ black pepper

*recipe adapted from Bon Appetit

If you buy normal ricotta from the store, it'll likely have too much moisture for this recipe so line a sieve with cheesecloth or paper towel and put the ricotta on top. Let it drain overnight in the fridge until it's crumbly and dry.

Add the ricotta to a food processor with the egg, egg yolk, cheese, and salt and blitz until completely combined.

Sprinkle in the flour and pulse until just combined. Don't be tempted to mix it too much of you'll end up with tough dumplings. The batter should have the texture of pudding.

Dust parchment paper generously with flour.

Use a spoon to scoop about 1 to 2 tablespoons of batter and use your finger to swipe the batter off the spoon onto the parchment. Repeat until you've used up all of the batter.

Dust a little extra flour on top of the dumplings.

Leave the dumplings to rest while you get a big pot of water on the hob to boil and start working on the sauce.

Heat a skillet over medium and add olive oil, garlic, and crushed pepper flakes. Let the garlic sizzle for a few minutes until it starts to go golden on the edges.

Add stock and a knob of butter and simmer for a few minutes.

Meanwhile, cook the dumplings in salted simmering water. They'll initially sink but as they cook through, they'll float. It'll take 3 to 4 minutes.

Drain the dumplings and add them to the skillet.

Add the peas and cook for a few minutes until they're cooked through and tender.

Add the mint and more butter. Shake the pan and use a spoon v. gently to distribute the ingredients. The dumplings are really delicate so use care when handling them.

Plate up the dumplings, add a little sprig of mint, grate on some more cheese, and crack on some black pepper before serving.

The dumplings are really lightly and pillowy. The sauce has depth and the butter adds delicious unctuousness. The peas and mint add a burst of freshness and lightness. Overall, this is a satisfying dish that's rich but without being heavy. It also comes together pretty quickly; it would make a great weeknight meal but it's also beautiful enough and impressive enough for a special occasion.

Here's the recipe page: