I forgot how much I hate making them. But they'll taste delicious, so that's all that matters.

1 lb full fat ricotta, though you can substitute a lower fat if you desire

2 jumbo eggs

1 tablespoon salt

Dash nutmeg, or, in my case, pumpkin pie spice bc we have no nutmegs.

Whisk until smooth. Fold in:

1/2 lb asparagus stems, sliced thinly on the bias

2-3 oz a mildish youngish gouda, shredded

Mix until everything is incorporated. Add in flours, a quarter cup at a time. Using a spatula, sweep underneath the mix until the flour is incorporated. Add in enough flours to be able to form the mix into a ball that collapses when you stop sweeping the mix into a ball. (That was repetitive but I am too lazy to figure out a different way to say it. Whutever.) I put in 3/4ths cups all purpose flour.

Boil a pot of water. Using your smallest spoons, form the mix into quenelles and drop into the water. Dumplings are done when they float. I serve mine tonight wiv porchops anna salad.

ETA: Pics!