Ricotta Dumplings In Tomato Onion Butter Marinara

• For the sauce
• 1 28 ounce can whole peeled tomatoes
• 1/2 stick of butter
• 1 medium white or yellow onion, pelled & cut in half
• salt and pepper to taste
• 1/4 cup hot water
• For the dumplings
• 1/2 cup ricotta cheese (part skim is fine)
• 1/4 cup parmesan, asiago, or pecorrino
• 1 egg white
• 1 teaspoon lemon rind
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 2/3 cup all purpose flour

1. Add tomatoes (with juice) butter and onion halves to a deep dutch oven or pot and bring to a simmer over medium heat.
2. Reduce heat to low, and allow sauce to simmer for 45 minutes, stirring occasionally, smushing the tomatoes on the bottom or sides of the pot.
3. White sauce is simmering, make dumplings by adding first 6 ingredients and mixing to combine well. Add flour and stir until just combined. Set aside until sauce is ready.
4. Once sauce has simmered for 45 minutes or so, remove from heat, discard onion, add hot water, and blend with immersion blender until smooth. Season with salt if required.
5. Place pot back onto medium-low heat and bring back to a simmer, and drop dumpling mixture in by the teaspoon full (a tiny cookie scooper or mellon baller works well!) and cook untill all dumpling float to the top (about 2 minutes or so) Serve immedietely, topped with additional grated parmesan if you wish.

tomatoes, butter, white, salt, hot water, dumplings, ricotta cheese, parmesan, egg, lemon rind, salt, freshly ground pepper, flour

Taken from food52.com/recipes/24253-ricotta-dumplings-in-tomato-onion-butter-marinara (may not work)