Gnudi
Gnudi with pomodoro sauce.
Ingredients
- 16 Ounces ricotta (2 cups)
- 1 Large egg (beaten)
- 1 Large egg yolk (beaten)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 cup finely grated Parmesan
- 1/2 teaspoon salt
- 3/4 cups all-purpose flour (plus more if needed)
Directions
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Step 1
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| Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 3/4 cup flour; stir just until combined (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet). |
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Step 2
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Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 25-30).
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Step 3
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Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
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Step 4
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Using a slotted spoon, divide gnudi among bowls (gnudi are fragile and are easier to serve individually). Top with Quick Pomodoro Sauce and more Parmesan.
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