Ricotta Gnudi with Pomodoro Sauce

By Tingrin3

Ingredients

• 16 oz. ricotta, about 2 cups
• 1 lg. egg beaten to blend
• 1 lg. egg yolk, beaten to blend
• 1/2 teasp. ground pepper
• 1/2 cup finely grated Parmesan cheese
• 1/2 tesasp. kosher salt plus more
• 1/2 cup all purpose flour plus more
• 3 cups Quick Pomodoro Sauce, see recipe

Preparation

Step 1

Mix ricotta, egg, egg yolk, pepper, 1/2 cup parmesan, and 1/2 teasp. salt in a large bowl until well combined.
Add 1/2 cup flour, stir just until combined, and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining, add more flour by the tablespoonful if it feels wet).

Dust a remmed baking sheet generoulsy with flour. Using 2 large soup soppns,shape football shapes, placde on baking sheet and dust with more flour ( you should have 30).

Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 mins. (gnudi will quickly float to surface, continue cooking or gnudi will be gummy in the center).

Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodore Sauce and more Parmesan.