Ricotta Gnudi with Pomodoro Sauce
Light and pillowy ricotta dumplings served with a classic pomodoro sauce. These delicate Italian-style dumplings are made with ricotta cheese, eggs, Parmesan, and a touch of flour, creating a softer and more delicate alternative to traditional gnocchi.
Ingredients
- •16 ounces ricotta
- •1 whole large egg
- •1 whole large egg yolk
- •½ teaspoons black pepper
- •½ cup Parmesan
- •½ teaspoons kosher salt
- •½ cup all-purpose flour
- •3 cups Pomodoro Sauce
Cooking Instructions
- 1.
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).
10 min
- 2.
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).
15 min
- 3.
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).
6 min
- 4.
Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
5 min
