Ricotta Gnudi With Pomodoro Sauce
Indulge in pillows of ricotta goodness with this delicious gnudi recipe. Soft, moist, and bursting with flavor, these little dumplings are the perfect comfort food. Serve them with a quick pomodoro sauce and a sprinkle of Parmesan for a delightful dining experience.
— Constant Cookbook
Ingredients
- 16 ricotta (about 2 cups)
- 1 large egg, beaten to blend
- 1 large egg yolk, beaten to blend
- 1/2 freshly ground black pepper
- 1/2 finely grated Parmesan or Grana Padano plus more
- 1/2 kosher salt plus more
- 1/2 all-purpose flour plus more
- 3 (click for recipe)
Instructions
- 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.
Yield
6 servings
Comments
No comments found.