Potato Ricotta Dumplings are very similar to Polish Potato Dumplings (Kopytka).
Ricotta, in this recipe, makes all the difference, changing the flavor as well as the texture.
You can serve it straight out of boiling water:
… but I prefer to sauté the Potato Ricotta Dumplings in butter:
…and serve it with sautéed onions and bacon:
… or… some leftover kielbasa and scallions:
…or with Spinach and Artichoke Dip:
If you don’t live a gluten-free lifestyle, these Potato Ricotta Dumplings as well as Polish Potato Dumplings (Kopytka) can be made with regular flour.
My mother used to make these dumplings with farmer’s cheese as that’s what was readily available. I make mine now, not only with gluten-free flour, but also with Ricotta cheese since Ricotta is available in any America grocery store and Farmer’s cheese not so much…
Either way, you can’t go wrong. Potato Ricotta Dumplings is a great way to use up leftover smashed potatoes.
Next time you have leftover smashed potatoes, give Potato Ricotta Dumplings a try and see for yourself.
As Always, Eat Well, Spend Wisely!
- 2 1/2 cups smashed potatoes; pressed or ground
- 1 whole egg 1 egg yolk
- 1/2 cup Ricotta cheese
- 1/2 cup Gluten-Free flour (I used my homemade flour blend by America's Test Kitchen - recipe below)
- 1/2 cup potato starch
- 1 tsp salt
- 1/4 tsp pepper
- Mix potatoes with the rest of ingredients by hand. Make dough.
- Pinch some dough off or use a small ice cream scoop to measure out scoops and roll out balls by hand, like meatballs.
- Cook dumplings in boiling, salted water for 2-3 minutes or until they swim up to the top.
- Serve hot immediately with fried bacon and diced onions. You can also sauté cooked dumplings in butter.