Italian Supper Dumplings

These tender dumplings, called “gnocchi,” have their culinary roots in Italy, but similar dumplings are also found in other European cuisines. This recipe is one of the easiest to make, and it offers calcium and protein–as well as creamy texture and heavenly flavor–from two kinds of cheese.

Serve these dumplings with a simple cream sauce, or with your family’s favorite. This author is so fond of them, he calls them “little pillows of love.” We hope you’ll love them, too: they are fun to make and so versatile. Here is the recipe:

INGREDIENTS

1/2 cup ricotta cheese, drained in a strainer over a bowl in the refrigerator for at least 30 minutes
1/2 cup chevre-style soft goat cheese (about 1/4 pound), crumbled
1 large egg
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 to 1 1/2 cups all-purpose flour

1. In a bowl, place the drained ricotta, goat cheese, egg, salt, and pepper. Add 1 cup of the flour and mix. Knead until just combined and the dough is smooth but not sticky. Add additional flour if necessary, but do not over mix. Allow dough to rest for 10 to 15 minutes.

2. Divide dough into four portions. Roll each portion of dough into a thin strip, about the diameter of your thumb, and cut each strip into 1/4-inch to 1/2-inch-long pieces.

3. Bring a pot of salted water to a boil. Place the gnocchi in the boiling water and cook until they begin to float to the surface. Meanwhile, make or heat your favorite sauce and place it in a warm bowl. Drain gnocchi well and add to sauce, tossing to combine.

Serves 4.