Ricotta dumplings with red pepper sauce from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 102) by Jacques Pépin

  • red bell peppers
  • Gruyère cheese
  • Show all ingredients...

  • EYB Comments

    Can substitute Emmenthaler cheese for Gruyère cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Emmenthaler cheese for Gruyère cheese.

  • ashallen on December 09, 2021

    Nice recipe. The tomato-red pepper sauce was fresh-tasting and went very well with the cheesy dumplings. Canned whole tomatoes worked well as a substitute for fresh. The dumplings were tasty and definitely tender but a bit heavier than I'd hoped they be. I haven't had this type of this dish before, so I don't know if they came out as expected. Overall, though, I liked it and look forward to trying out some other recipes. This recipe dirties a fair number of dishes for a relatively modest quantity of food - I think I'd like it better doubled. Also, my food mill balked at pureeing the tomato-pepper mixture which just wasn't tender enough to squeeze through those little holes. I then tried a potato ricer - bad idea! Pureeing everything (skins and all) in the blender worked, though, and had the side benefit of creating a puree that didn't need beating to emulsify the oil + butter after they were stirred in. Leftovers froze well.

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