Recipe Ingredients
For tomato sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 1 (28-ounce) can crushed tomatoes
- Kosher salt and freshly ground black pepper, to taste
For dumplings:
- 1/2 cup all-purpose flour, plus more for dusting
- 2 cups whole milk ricotta cheese
- 10 ounces frozen chopped kale, thawed, patted dry and finely chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 large egg yolks
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Crushed red pepper flakes, for garnish
Recipe Directions
- For tomato sauce: Heat oil in a small saucepan over medium heat. Add garlic and sage, and cook until fragrant, about 30 seconds. Add tomatoes, and bring to a simmer over medium-low heat. Season with salt and pepper, and cook, stirring occasionally, until flavors develop, about 20 minutes.
- For dumplings: Meanwhile dust a rimmed baking sheet with flour. Mix ricotta, kale, Parmesan, egg yolks, salt and pepper together in a large bowl. Add flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Reduce heat to low and bring to a simmer. Working in batches, drop dumplings in simmering water and cook until they float to the top, about 4 to 5 minutes. Remove dumplings with a slotted spoon and transfer to a paper-towel-lined plate.
- Serve dumplings on top of tomato sauce. Sprinkle with additional Parmesan, and garnish with crushed red pepper flakes. Serve and enjoy.
