PREPARATION:

Sun-dried Tomato Romesco

1. In a food processor, combine the garlic and nuts with a small amount of oil. Grind into a fine moist paste. Add the sherry vinegar, pimenton, sun-dried tomatoes and piquillo peppers and puree for a few minutes.
2. With the machine on, slowly pour 1/2 cup of olive oil until sauce is the desired consistency. Season with salt and pepper to taste. Set aside.

Dumplings

1. Bring a medium pot of salted water to a boil, then reduce the heat to moderate to maintain a very gentle boil.
2. Combine the ricotta with the egg yolks, nutmeg, and 1/4 teaspoon salt in a medium mixing bowl. Gradually stir in the flour to form a soft dough. Test the dumpling dough before adding more flour by dropping a small spoonful of the dough into the boiling water.
3. Once the dumpling floats to the surface, let it poach for 45 seconds. If the dumplings break apart while cooking, you’ll need to add a bit more flour to the dough and test again. Just don’t overwork the dough, or it will become tough.
4. Drop the remaining dough by tablespoonfuls into the boiling water and poach the dumplings for 45 seconds. As soon as they are done, use a slotted spoon to transfers to a bowl. Drizzle with extra virgin olive oil and toss to coat.

To serve

1. Spread about 1/4 cup of the romesco on the center of the plate. Top with 5 dumplings. Crumble blue cheese on top, and garnish with basil.