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Ingredients
- 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
- 3 cups Quick Pomodoro Sauce
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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