This is a gluten-free version of a delicious appetizer called "Ricotta Quenelles" by Jacques Pépin. A few modifications were made to make these delectable dumplings gluten-free, but you can find the original recipe in one of my favorite cookbooks called, Jacques Pépin Heart & Soul In The Kitchen. Either way, you can't go wrong!
Yields: 8 dumplings
Prep Time: 20 minutes
Cooking time: 8 minutes
1 cup whole-milk ricotta
1/2 cup gluten free flour blend, sifted
1/2 teaspoon xanthin gum (omit if your GF Flour Blend contains it)
2 eggs, room temperature
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese plus more for garnish
2 tablespoons shredded fresh basil leaves (can substitute with spinach)
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
Using a large mixing bowl, whisk together the ricotta, flour, eggs, salt, pepper, and Parmigiano cheese and basil leaves.
Using a large saucepan, bring 1 1/2 to 2 inches of water to a simmer. Using two large spoons or a 1/4 cup metal measuring cup, scoop up and form oval shaped dumplings, dropping them into the simmering water as you go. Poach for about 10 minutes, rolling the dumplings over in the water halfway through so that they cook on both sides. Remove with a slotted spoon (https://amzn.to/3ztIiuN) and drop into a bowl of ice water. When the dumplings are cold, drain and refrigerate until ready to serve.
Using a large nonstick skillet, heat the butter and olive oil. Add the dumplings and sauté, covered, over medium heat for 3 to 4 minutes. Turn them over, sprinkle with Parmigiano cheese, cover and cook for 4 minutes longer.
Place in a serving platter and sprinkle with Parmigiano cheese and minced basil (optional).