Ricotta Dumplings with Red Pepper Sauce

Other than hauling out the food processor, this is quite an easy recipe with common ingredients. The sauce alone is worth learning!

Ricotta Dumplings with Red Pepper Sauce

by Jacques Pepin

RED PEPPER SAUCE
*with my adaptations
1 roasted red pepper from the jar (guesstimate the equivalent of a medium pepper from the pieces)
3 tbsp tomato paste
1 cup water
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp cornstarch dissolved in 1 tbsp water
1 1/2 tbsp unsalted butter
1 tbsp olive oil

DUMPLINGS
8 ounces ricotta cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 large egg
1/3 cup grated Gruyere or Emmenthaler cheese (or 1/4 cup freshly grated Parmesan cheese)
1/2 cup flour
2 tbsp minced chives
1/4 cup freshly grated Parmesan cheese

*Can be made ahead. Keep stored in the fridge, separately. When ready to serve, spoon some sauce over the dumplings, and spriknle with Parmesan cheese. Warm in a 400F oven for 25 minutes or until hot and bubbly. Serve with additional warm sauce and Parmesan.