Ricotta Gnudi with Pomodoro Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 portions
Ingredients
  • 16 ounces ricotta (about 2 cups)
  • 1 egg, beaten
  • 1 egg yolk, beaten
  • ½ tsp. freshly ground black pepper
  • ½ cup parmesan, finely grated plus more
  • ½ tsp. kosher salt
  • ½ cup all-purpose flour plus more
  • 3 cups quick Pomodoro sauce
Instructions
  1. In a medium bowl, mix ricotta, egg, egg yolk, black pepper, parmesan and salt until well blended.
  2. Add flour and mix until well combined and the mixture forms a ball. It will be very soft and a bit wet, if you feel it is too wet, add some flour, 1 tbsp. at a time, don't add too much flour or your Gnudi will be too dense.
  3. Bring a big pot of salted water to boil.
  4. Sprinkle generously flour on a baking sheet.
  5. Take two small spoons and shape quenelles, meaning shape them in a football shape.
  6. Place on the baking sheet and sprinkle with more flour.
  7. Cook the gnudi in the boiling water for about 5-6 minutes, stirring occasionally (gnudi will quickly float to the surface but that doesn't mean that they're ready). Depending on the size of your pot, you may have to make this in 2-3 batches, don't overcrowd.
  8. With the help of a slotted spoon, transfer to individual bowls.
  9. Top with Quick Pomodoro Sauce. Sprinkle with more parmesan cheese.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/ricotta-gnudi-pomodoro-sauce/