Makes about 16 dumplings Difficulty
1/2 cup ricotta cheese 3 Tablespoons unsalted butter, at room temperature 1 egg at room temperature 1/2 cup gf flour mix 1/2 teaspoon kosher salt Pinch of ground nutmeg ¼ cup Parmesan cheese, grated 1/2 cup chopped parsley
Bring a large pot of salted water to a boil. Add 1-1/2 Tablespoons butter and egg to a small bowl and beat with an electric mixer. Add ricotta cheese, ¼ cup flour, ½ teaspoon salt and nutmeg and beat on low speed to blend. Add remaining ¼ cup flour, Parmesan cheese and parsley and stir to blend. Drop spoonfuls of dough into boiling water. When dumplings rise to the top, reduce heat to a simmer and let cook for 3 minutes. Remove to a plate with a slotted spoon. Heat a large heavy skillet over medium-high heat and add 1-1/2 Tablespoon butter. When melted, add dumplings and cook until browned on both sides. Remove to a plate. Serve with Chicken Soup.