These Ricotta Gnudi with Pomodoro Sauce are little pillows of deliciousness! Gnudi is actually a kind of pasta but made with ricotta cheese with a bit of flour (not to be mistaken with Gnocchi, which is made from potatoes). I find that Gnudi is a lot lighter than Gnocchi. Gnudi also means “naked” in Italian. Think of it as a ravioli filling without the pasta around. It is especially delicious with a good Pomodoro sauce like the one a my previous post.
This recipe is also very kid friendly! Chloé just loves it and gobbles it down in two minutes, which is quite the record for her since I think she must be the slowest eater of all time! So just for that this recipe is a KEEPER.
Ricotta Gnudi with Pomodoro Sauce
Prep time
Cook time
Total time
Author: Adapted from Bon Appétit
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
- In a medium bowl, mix ricotta, egg, egg yolk, black pepper, parmesan and salt until well blended.
- 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.
- Bring a big pot of salted water to boil.
- Sprinkle generously flour on a baking sheet.
- Take two small spoons and shape quenelles, meaning shape them in a football shape.
- Place on the baking sheet and sprinkle with more flour.
- 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.
- With the help of a slotted spoon, transfer to individual bowls.
- Top with Quick Pomodoro Sauce. Sprinkle with more parmesan cheese.
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