Basil-Ricotta Cheese Dumplings with Creamy Peas & Bacon

Bring a large pot of water to a gentle boil. Dust a large baking sheet with flour. Line another baking sheet with paper towels.

Stir ricotta, egg yolks, flour, basil, pepper and salt together in a medium bowl until combined. Form the mixture into about 20 oblong dumplings, or quenelles (see Tip), using about 1 heaping tablespoon for each. Place them on the floured pan.

Carefully drop the dumplings into the boiling water and cook until they begin to float, 2 to 3 minutes. Remove with a slotted spoon and transfer to the paper-towel-lined pan.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the dumplings and cook, turning once, until browned, about 5 minutes. Transfer to a clean plate. Repeat with the remaining 1 tablespoon oil and dumplings.

Add pancetta (or bacon) and garlic to the skillet. Cook, stirring, until fragrant, about 1 minute. Add peas and cream. Cook, stirring occasionally, until thickened, about 2 minutes. Serve the dumplings with the sauce, garnished with Parmesan, pea shoots and more basil, if desired.