These are like sweet little gnocchi wading in a deep purple pool. Aside from being fun to make, the cheese and lemony-mint dumplings play off the sweet, warmly spiced compote and combine into a lighthearted dessert adored by young and old alike. I always like to hide a serving or two away to save for breakfast in the morning.

　　

Ingredients

serves 4

　　

Dumplings

1 3/4 cups whole-milk ricotta, drained (see Notes)

　　1 large egg

　　1 large egg yolk

　　1/4 cup finely chopped fresh mint

　　1 teaspoon grated lemon zest

　　Grate of fresh nutmeg

　　1/3 cup unbleached all-purpose flour, plus more for dusting

　　Salt

　　

Blueberry Compote

2 pints blueberries

　　1/2 cup sugar

　　1 tablespoon unsalted butter

　　1 teaspoon grated lemon zest

　　1 cinnamon stick (or 1/2 teaspoon ground cinnamon)

　　1/8 teaspoon ground cloves

　　Grate of fresh nutmeg

　　

Make the Dumplings

Step 1

In a medium bowl, using a fork, mix the cheese, egg and yolk, mint, lemon zest, and nutmeg. Add the flour and stir with the fork until a dough is formed.

　　

Step 2

Using two slightly wet spoons or a piping bag, form dumplings (see Notes) and place on a lightly floured baking sheet. After all the dumplings are formed, lightly dust their tops with flour and cover with plastic wrap. Refrigerate for 2 hours or up to 6 hours.

　　

Make the Compote

Step 3

Cook the blue berries, sugar, butter, lemon zest, cinnamon, cloves, and nutmeg in a saucepan over medium heat, stirring occasionally, until thick and bubbly. Set aside to cool slightly. Remove the cinnamon stick.

　　

Step 4

When ready to cook the dumplings, bring a large pot of salted water to a boil. Working in batches, gently place the dumplings in the boiling water and cook until they float to the surface, about 3 minutes. Remove with a slotted spoon and transfer to a clean dish towel to drain.

　　

Step 5

Serve the dumplings in a pool of warm blueberry compote.

　　

Notes

Step 6

Place the ricotta in a colander lined with cheesecloth or a coffee filter and let the excess watery whey drip into a bowl underneath for at least 2 hours in the refrigerator.

　　

Step 7

To form the dumplings with dinner spoons, scoop up some of the ricotta mixture with one spoon, and using a second spoon, scrape it onto the floured sheet. To pipe them, use a pastry bag fitted with a 1/2-inch plain tip to pipe out 2-inch-long dumplings.

　　

Step 8

Use a linen dish towel that won’t get strings or lint on the dumplings.

　　

Step 9

This compote is also awfully good made with stone fruits.

　　A Southerly Course