Ricotta Dumplings with Asparagus and Hazelnut Butter
Sally Abé’s ricotta dumplings are flavour bombs. Poached, toasted in hazelnut butter, served with asparagus, herbs and lemon.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.jamesmartinchef.co.uk.
Cooking tools:
- Microplane
- Grater
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Baking sheet
- Refrigerator
- Skillet
- Pot
- Stove
- Slotted spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Spoon
Ingredients
- 500g good quality ricotta
- 50g Old Winchester cheese – grated on a microplane
- Salt
- Black pepper
- 300g fine semolina
- 50g unsalted butter
- 50g chopped hazelnuts
- 1 bunch large green asparagus
- 100g toasted croutons, crushed
- 2 hardboiled eggs, grated on a cheese grater
- 1 lemon
- 1/2 bunch mint, chiffonade
- ½ bunch parsley
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Ricotta Dumplings With Buttered Peas and Asparagus - Alison Roman
alisoneroman.com
Malfatti (Ricotta and Swiss Chard Dumplings)
saveur.com
Ricotta Dumplings with Parmesan and Basil
sippitysup.com
Ricotta Dumplings with Roasted Tomatoes
bengingi.com
Spinach and Ricotta Gnudi with Tomato-Butter Sauce
americastestkitchen.com
Ricotta Dumplings Recipe
saymmm.com
Ricotta gnudi with sage butter recipe | Good Food
bbcgoodfood.com
Silverbeet and ricotta dumplings
womensweeklyfood.com.au