These little clouds of deliciousness are very easy to make, just allow time for straining the ricotta and for chilling before cooking.
6 Farmdrop products in this recipe
Here's how you do it
A few hours before you want to make the dumplings, tightly wrap the ricotta in a clean cloth and tie to hang above a bowl so that any excess moisture can drip off.
Whizz the polenta up in a food processor, to make a finer grain.
Mix together the ricotta, egg yolk, parmesan, nutmeg, polenta, salt and pepper in a bowl. Taste and adjust the seasoning if you prefer.
Dust a clean surface with the extra polenta and divide the ricotta mix into balls weighing about 30g each. Roll them lightly in the polenta then put on a plate and chill in the fridge for 30 minutes.
Put a pan of salted water on to a gentle boil, then carefully drop the dumplings into the water. Once they have risen to the surface, give them an extra minute then remove them carefully with a slotted spoon.
Melt the butter in a frying pan, once it is foaming add the sage leaves and cook until crispy.
Divide the dumplings between bowls and pour over the sage butter, placing the leaves on top.
1/2 egg yolk
pinch of nutmeg
5g polenta (plus extra for dusting on the surface)