Ricotta dumplings with napoli sauce

Ricotta cheese

• 1500 g full cream milk
• 40 g white vinegar

Dumplings

• 100 g bread, stale or frozen, cut into pieces
• 100 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• ½ lemon, zest only, no white pith
• 2 sprigs fresh basil, leaves only
• 2 sprigs fresh oregano, leaves only
• 1 tsp sea salt
• olive oil, for greasing

Napoli sauce

• 1 brown onion, cut into halves
• 2 garlic cloves
• 30 g olive oil
• 400 g canned diced tomatoes
• 300 g tomato passata
• 1 tbsp Vegetable stock paste (see Tips)
• 100 g water
• 1 pinch ground black pepper
• Parmesan cheese, grated to serve
• fresh basil, leaves only, for garnishing