Cheesy Cottage Cheese Dumplings
Pillowy Austrian-style dumplings made with ricotta and potato, boiled until fluffy, then tossed with crispy breadcrumb-butter topping. Pure comfort in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Boil the potato whole in salted water until fork-tender, about 12 minutes. Drain and let cool just enough to handle.
Step 2
Grate the cooled potato. Stir together ricotta, grated potato, egg, flour, gruyère, and a pinch of salt until a soft dough forms.
Step 3
Bring a large pot of salted water to a boil. Using two spoons, drop egg-sized balls of dough into the water.
Step 4
Simmer until dumplings float and hold their shape, about 5 minutes. Remove with a slotted spoon to a plate.
Step 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.
Step 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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