Yield: about 4-6 servings


For the dumplings:

  • 1½ cups homemade ricotta
  • 1 cup finely grated Grana Padano or good quality Parmesan cheese
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. kosher salt
  • ¼ cup all-purpose flour, plus more for dusting

For the broth:

  • 8 oz. asparagus, trimmed and cut into 1-inch pieces
  • 2 cups veggie broth
  • 1 stalk green garlic, pale green and white parts, thinly sliced on the diagonal
  • 3 tbsp. unsalted butter, cut into pieces
  • 2 tbsp. minced fresh chives
  • 2 tsp. freshly squeezed lemon juice
  • Salt and freshly ground pepper, to taste
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  • step 1: HideShow Images

    To make the dumplings, combine the ricotta in the bowl of a food processor with the grated cheese, egg, egg yolk and salt. Pulse together just until smooth. Sprinkle the flour over the mixture and pulse just until combined. Transfer the batter to a medium bowl. Dust a parchment-lined baking sheet with flour. Use a metal scoop to drop out about 1-1½ tablespoons of the dough for each dumpling. Dust the tops lightly with more flour.

  • step 2: HideShow Images

    Bring a medium pot of water to a boil. Add the asparagus pieces and cook 2-3 minutes, until just tender but not soft. Drain; transfer to a bowl of ice water, and drain again. Fill the pot again with water and bring to a boil for the dumplings. Add the dumplings to the pot in batches so that they aren’t too crowded. Let cook about 4 minutes, until they have nearly doubled in size and floated to the surface.

  • step 3: HideShow Images

    Meanwhile, bring the veggie broth to a low simmer in a large pot or Dutch oven. Once the dumplings are cooked, remove them from the water with a slotted spoon or skimmer and transfer to the pot with the simmering broth. Stir in the butter and green garlic. Cook, tossing gently, until the sauce has thickened slightly and the garlic has softened, about 3 minutes. Add the asparagus, chives and lemon juice. Let cook just until the asparagus is warmed. Season with salt and pepper to taste. Serve immediately, with additional grated cheese as desired.

  • step 4: HideShow Images


    • As written, this recipe will give you many delicious ricotta dumplings with a relatively small amount of broth. If you prefer something leaning more toward the soup realm, consider doubling the quantities of the broth and herbs in that portion of the recipe. I liked it as is, but I can see it being great both ways. 
    • For a different flavor (but non-vegetarian), consider using chicken stock for the broth portion. I went this route because it was what I had on hand and it was delicious. 
    • The flavor of green garlic is quite unique and I don’t think that there is a clear direct substitute that will yield the same result. However, I think some thinly sliced leek (sautéed briefly) or thinly sliced scallion would be at least a decent sub when green garlic is out of season. 
    • The dumplings can be made in advance and frozen once formed. Freeze on the baking sheet and then transfer to a freezer storage container. Cook from frozen for about 6 minutes.