Ricotta Dumplings with Fava Beans and Savory

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By Jeremiah Tower

Published 2002

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I have tried forever to like the classic heavy potato and flour gnocchi, but have given up. These ricotta dumplings, which I first tasted at the Zuni Café in San Francisco (thank you Judy Rogers) changed my mind about gnocchi, but only if they are made like this.

The recipe calls for savory because its higher purpose is to be cooked with fava beans (although tarragon is a good stand-in). In the south of France, and now in northern California, they know that winter s