Ricotta dumplings

Looks & tastes like a meatball, except it's not! With just one bite of this cacio e uova meatless recipe, you'll quickly become a fan of "cucina povera".

It may merely be semantics but I call these little cheesy pillows Ricotta Dumplings with Parmesan and basil. Some would prefer the term gnocchi or gnudi.

Get Spinach and Ricotta Dumplings Recipe from Food Network

Discover the delight of preparing Spinach and Ricotta Dumplings recipe, an Italian specialty known as Malfatti.

Move over pasta - this recipe for fluffy ricotta dumplings and your favorite tomato sauce is the perfect quick and easy comfort food supper!

Soft ricotta dumplings are filling and delicious when simmered in a simple homemade marinara sauce! This is comfort food at it's best!

Last night I made one of my favorite dinner-in-a-flash recipes: Ricotta dumplings. This is a lightning-quick recipe, easy to mix up, and easy to make for a crowd, too. I tossed these pillowy, chewy little dumpling squares with a bit of butter, soft goat cheese, and herbs fresh from the garden. They were ready in 15 minutes!This recipe is based on my earlier recipe for ricotta spaetzle. I love these so much; they are ready almost instantly.

Enjoy the delicate, pillowy texture of ricotta gnudi, an Italian dumpling traditionally made with ricotta and Parmesan. Baked in a creamy cheese sauce, this dish is an exquisite treat that's both comforting and elegant.

Ricotta dumplings in a rich tomato sauce with rocket and pear salad and fresh ciabatta.

If clouds were made of cheese this is what they'd be like

These pan-seared Gnudi ricotta dumplings (Malfatti) are gnocchi-like pillows of spinach and cheeses served in a simple, vibrant tomato sauce.

Recipe video above. Malfatti means “badly formed” in Italian. These irregular spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible!Like gnudi except with the addition of spinach, this traditional Italian dish can be served straight after boiling them. But it's really worth a quick 15 minute bake to get a light golden crust on the Malfatti as well as caramelisation on the edges of the Napoli sauce. It really takes it in a deliciously different…

These carrot ricotta dumplings are a perfect fall recipe and pair perfectly with a spicy maple-sage sauce. This recipe is a take on the classic Italian gnudi.

These Basil Gnudi are like ravioli filling, minus the wrapper! These ricotta and basil dumplings are fluffy and airy, yet creamy and rich. Served them with warm marinara sauce for a restaurant quality dish in the comfort of your own home!

Gnudi are delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato. Also known as ricotta gnocchi, they can easily be made gluten-free. Toss with your favorite marinara sauce or saute them with brown butter and sage and you have a delicious meal in under 30 minutes.

It's still winter out there, in fact as I write this I'm looking at snowflakes falling. To me, there's nothing like a bowl of hot steamy soup to warm me up, and this one fits

These delicate, light-as-air ricotta dumplings are a bit of a leap of faith but will work perfectly as long as you follow the rules. Don’t be tempted to skip the draining or overnight coating time as these are both essential to the gnudi holding their shape.

These dumplings are a way to get the satisfaction of making your own pasta without having to make your own pasta. This recipe doesn’t require you to drain the ricotta, but if you notice that yours is especially wet, you may want to add a tablespoon or two more of flour to make sure the dough stays together. It should be like a very wet biscuit dough (and not pourable or soupy). As for the vegetables, this dish is a truly excellent canvas for anything seasonal (asparagus and peas in the…

Chicken and ricotta dumplings is the coziest winter soup you can make all season. A hearty, winter chicken soup base made with squash and kale, then stuffed with ricotta dumplings. Pure comfort food!

I’ve called these ricotta dumplings, but they could be called ricotta gnocchi. There is no strict reason for this, but I thought I would go for a controversial opening. I’m not fussed. They’re delicious either way. This recipe is somewhat unconventional in that there is no flour at all in the mixture. But the dumplings are rolled in – no, buried in – semolina flour overnight, and this gives the final dumpling a lovely crust.