Ricotta and nutmeg dumplings with gorgonzola sauce

6 servings

Ingredients

Quantity Ingredient
400 grams Ricotta cheese
2 tablespoons Freshly grated Parmesan cheese
3 Egg yokes
1 tablespoon Semolina
A good pinch of freshly grated nutmeg
Salt and pepper
15 grams Butter
2 tablespoons Double cream
100 grams Gorgonzola cheese
1 tablespoon Chopped fresh parsley

Directions

Mash the ricotta in a bowl with the Parmesan cheese, egg yolks, semolina, nutmeg, salt and pepper and mix well.

On a lightly oiled surface roll the paste into thin rolls about 1 cm (½ inch) in diameter, then cut with a sharp knife into balls or pieces about 2 cm (¾ inch) long.

Melt the butter with the cream in a saucepan. Add the gorgonzola cheese and cook over a very low heat, crushing and stirring the cheese until you have a well-blended sauce.

Lower the dumplings one at a time on a slotted spoon into boiling water and let them simmer for about 2 minutes or until they rise to the surface.

Serve hot with the sauce and sprinkled with parsley.

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Carlton Food Network

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