These are like sweet little gnocchi wading in a deep purple pool. Aside from being fun to make, the cheese and lemony-mint dumplings play off the sweet, warmly spiced compote and combine into a lighthearted dessert adored by young and old alike. I always like to hide a serving or two away to save for breakfast in the morning.
Recipe information
Yield
serves 4
Ingredients
Dumplings
Blueberry Compote
Preparation
Make the Dumplings
Step 1
In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg. Add the flour and stir with the fork until a dough is formed.
Step 2
Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet. After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap. Refrigerate for 2 hours or up to 6 hours.
Make the Compote
Step 3
Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly. Set aside to cool slightly. Remove the cinnamon stick.
Step 4
When ready to cook the dumplings, bring a large pot of salted water to a boil. Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon and transfer to a clean dish towel to drain.
Step 5
Serve the dumplings in a pool of warm blueberry compote.
Notes
Step 6
Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.
Step 7
To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet. To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.
Step 8
Use a linen dish towel that won’t get strings or lint on the dumplings.
Step 9
This compote is also awfully good made with stone fruits.
