- 1/4 C Ricotta Whole Milk
- 1 Egg
- 1/4 Tsp Kosher Salt
- 1/4 Tsp Black Pepper
- 1/4 C Yellow Cornmeal
- 1/4 C chopped fresh Chives
- Vegetable Stock to simmer
Combine ricotta in food processor and process until smooth. Add beaten egg and season with salt and pepper. Combine with cornmeal until completely smooth. Transfer to a clean bowl, add chives and mix. Let rest for 10 minutes and then form into 4 balls of 46 grams per dumpling.
Bring vegetable stock to the simmer and add dumplings just enough to not crowd the pot. Once they float allow to simmer for 1 more minute, remove with a slotted spoon and set aside.
Reheat for service in a poaching vegetable stock liquid.
- ½ Tsp Vegetable Oil
- 2 C chopped White Onions
- 2 C diced White Potatoes
- 3 C Chicken or Vegetable Stock
- 4 sprigs of fresh Thyme, including stems
- Salt and pepper to taste
Sweat onions in vegetable oil until translucent. Add diced potatoes and sauté for 1 minute. Add stock and thyme and simmer until potatoes are fully cooked roughly 15 mins.
Remove thyme stems from pot and puree in a blender until smooth. Season to taste.