Comments on: Ricotta Dumplings With Crispy Chorizo, Mushrooms and Sage

By: Michelle

Michelle — Thu, 01 Sep 2011 19:37:05 +0000

What an amazing recipe!!! I cooked it this evening, and I have to say, it is a superb recipe. I made just a few small alterations suitable for the South African “availability” options.

1. Substituted red onion for the scallions (not available at present)
2. Used a LOT less olive oil (for dietary reasons)… found that about 1 tablespoon was plenty.
3. Used about double the quantity of english spinach and chorizo.
4. Used 1/2 the garlic (It was a small MOUNTAIN of garlic after I finished mincing it).
5. Made the dumplings slightly smaller.

Other than that, I followed the recipe and it was STUNNING!!!!! Thanks so much for sharing it.

By: Simone (junglefrog)

Simone (junglefrog) — Mon, 07 Dec 2009 20:12:43 +0000

These look fabulous! Are they sort of the same as ricotta gnocchi? We made those for the daring cooks months ago and I did think they were hard to make!

By: Jan

Jan — Sat, 05 Dec 2009 08:02:40 +0000

Crispy chorizo, mushrooms and ricotta dumplings…..I want to eat that now!

By: Irina

Irina — Fri, 04 Dec 2009 16:48:32 +0000

Alright, I was so inspired by this recipe that I tried making it! Here’s my post about it:

http://cookingromanian.blogspot.com/2009/12/making-greek-ricotta-dumplings-and-then.html

The result was delicious, so I’ll thank you again for the post!

By: we are never full

we are never full — Wed, 02 Dec 2009 22:39:45 +0000

ggggooooodddd. ok, now this dish… awesome. i can almost taste how light those gnudi must be (sorry, ricotta dumplings). i love his idea too – i really do need to pick up his book. can you believe i have no greek cookbooks? shame on me.