Instructions

To make the dumplings: Bring a large pot of salted water to a boil. While water is heating, place potatoes in a medium saucepan over medium heat. Using a rubber spatula, stir constantly until potatoes have heated through and become slightly dry. Transfer to a large mixing bowl and combine with ricotta, egg yolks, salt, and 1 cup flour. Working quickly, gently form into a dough.

Spread remaining flour on a cutting board or work surface, then turn dough out onto floured surface and press into a rectangle. Cut into 1-inch strips, then roll into a 1-inch-thick “snake.” Using a bench scraper or knife, cut dough into bite-sized dumplings and transfer to a lightly floured baking sheet. Repeat with remaining dough.

Working in batches, carefully drop dumplings into boiling salted water. Cook until all dumplings have floated to the surface and remained for 1 additional minute. Remove from the water and transfer to a lightly oiled baking sheet. Repeat until all dumplings have been cooked.

To make the sauce: In a large skillet, melt butter over medium heat. Add ham, shallots and garlic, and cook until shallots have softened, about 1 minute. Add cream and mustard, and simmer until cream has reduced by 1/3. Add cooked dumplings and heat until dumplings are thoroughly coated in sauce. Toss in cheese and season with salt and black pepper. Garnish with fresh chives. Serve.

Photo credit: Ramona King