This sweet-savory version uses potato dough, which gives the dumplings a soft, tender texture. The choice that matters is the smoked ricotta on top, whose salt and smoke balance the sweetness of the filling and the brown butter. Keep the flour to a minimum and the dough stays pasta rather than armor.
Make ahead Mix the filling a day ahead and keep it covered in the fridge, so shaping day is only dough and folding.
Cjarsons
Total 2 hr 20 min · Prep 1 hr 10 min · Cook 40 min · Serves 4
Method
Boil the potatoes in their skins until tender, peel hot, and rice onto the board. Cool to warm.
Knead the riced potato with flour and salt into a soft, barely tacky dough, like gnocchi dough that decided to behave. Rest 30 minutes under a bowl.
Mix the filling: ricotta, raisins, herbs, cocoa, cinnamon, sugar, and lemon zest. Taste and adjust: it should read as sweet and lightly spiced, with the cocoa and cinnamon present but not covering the ricotta.
Roll the dough 2 to 3 mm thin on a floured board and cut 7 cm rounds. Fill each with a teaspoon of ripieno, fold to a half-moon, and crimp the edge into little pleats.Roll the dough 2 to 3 mm thin on a floured board and cut 2¾ in rounds. Fill each with a teaspoon of ripieno, fold to a half-moon, and crimp the edge into little pleats.
Fold the filled round in half and pinch small pleats along the rim. Poach the cjarsons in gently simmering salted water until they float and feel set, 4 to 5 minutes.
Melt the butter until it just browns and smells of hazelnuts.
Plate the cjarsons, spoon over the brown butter, and bury them under grated smoked ricotta and a breath of cinnamon. Serve immediately.
Equipment
Rolling PinOur pick
Round Pastry Cutter7 cm is the size; a glass rim works in a pinch.
Food MillA potato ricer does the same job; either keeps the dough light.2 options
Pasta Board
Box GraterSmoked ricotta grates best on the coarse holes.2 options
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Estimated per serving
- Calories
- 637 kcal
- Protein
- 16.5 g
- Carbohydrates
- 73.9 g
- Fat
- 31.3 g
Per serving · 1/4 of the recipe Ingredient-based estimate. Fresh marjoram estimated with fresh-basil leaf composition. Compact smoked ricotta uses the Livinallongo reference; local versions vary. 500 g cooked peeled potatoes assumed; extra dusting flour excluded. Cooking-water salt uptake is unknown.
Nutrition sources: USDA Agricultural Research Service · CREA Centro di ricerca Alimenti e Nutrizione · Latteria di Livinallongo
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