Sweet temptation at home

Delicate in texture, with a luscious nougat center and coated in sweet, buttery crumbs – a true delight! Discover our easy recipe for heavenly light ricotta dumplings with a creamy nougat core. Perfect for special occasions or as a sweet highlight to any meal – they’re quick to make and irresistibly tasty.

Ricotta Dumplings

Makes approx. 10 pieces

Ingredients:

• 80 g melted butter

• 50 g powdered sugar

• 400 g ricotta

• 240 g eggs (approx. 4 eggs, at room temperature)

• 60 g flour

• 200 g panko (or fine breadcrumbs, lightly crushed)

• Small pieces of nougat (approx. 10 cubes)

For the sweet crumbs:

• Butter (approx. 30 g, or to taste)

• Panko or fine breadcrumbs

• Sugar and cinnamon (to taste)

For the cooking water:

• Water

• 1 tbsp sugar

• 1 stick of cinnamon

Preparation:

1. Mix butter and sugar until light and creamy.

2. Gradually add the ricotta and eggs, one at a time. The eggs should be at room temperature to ensure a smooth batter.

3. Add flour and panko, and mix everything into a smooth dough.

4. Cover and refrigerate the dough for at least 2–3 hours to let it firm up.

5. Take small portions of dough, form into balls, press a piece of nougat into the center, and carefully seal the dumpling.

6. Bring water with sugar and cinnamon stick to a gentle simmer in a large pot.

7. Add the dumplings to the simmering water and let them cook gently for about 10 minutes, until they float to the surface.

8. Meanwhile, prepare the sweet crumbs: melt butter in a pan, add panko or breadcrumbs, and toast while stirring constantly until golden brown. Stir in sugar and cinnamon to taste.

9. Carefully remove the dumplings from the water and roll them immediately in the sweet crumbs.

10. Serve warm, ideally with vanilla sauce or strawberry compote.

Tip: These ricotta dumplings are also wonderful when filled with fresh strawberries!