Cheesy Cottage Cheese Dumplings

Ingredients

• 1 cup ricotta cheese
• 1 medium russet potato, peeled
• ¾ cup all-purpose flour
• 1 whole egg
• ¾ cup gruyère or cheddar cheese, grated
• 2 cups bread (for crumbs), cubed or torn
• 4 tbsp butter

Instructions

1. 1

   Boil the potato whole in salted water until fork-tender, about 12 minutes. Drain and let cool just enough to handle.

2. 2

   Grate the cooled potato. Stir together ricotta, grated potato, egg, flour, gruyère, and a pinch of salt until a soft dough forms.

3. 3

   Bring a large pot of salted water to a boil. Using two spoons, drop egg-sized balls of dough into the water.

4. 4

   Simmer until dumplings float and hold their shape, about 5 minutes. Remove with a slotted spoon to a plate.

5. 5

   Tear bread into small crumbs. Melt butter in a large skillet over medium-high, then toast crumbs until deep golden brown, about 4 minutes.

6. 6

   Add dumplings to the toasted crumbs and toss gently until coated. Serve hot with fresh herbs or sour cream if desired.

Tools you’ll need

• large pot
• slotted spoon
• 12-inch skillet
• grater
• mixing bowl
• wooden spoon

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