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Ingredients
- GNUDI:
- 16 ounces ricotta (about 2 cups)
- 1 large egg, beaten to blend
- 1 large egg yolk, beaten to blend
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup finely grated Parmesan or Grana Padano plus more
- 1/2 teaspoons kosher salt plus more
- 1/2 cup all-purpose flour plus more
- QUICK POMODORO SAUCE:
- 1 28-ounce can whole peeled tomatoes
- 1/2 cup olive oil
- 2 garlic cloves, chopped
- 1/4 teaspoons sugar
- Kosher salt
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
GNUDI:
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons 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 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 30).
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).
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
QUICK POMODORO SAUCE:
Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.
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