2 c. ricotta
1 egg AND 1 egg yolk, lightly beaten
1/2 t. EACH salt and freshly ground pepper
1/2 c. freshly grated Parmesan (or Grana Padano)
2/3 c. + flour
In a large bowl, mix together the ricotta, egg, egg yolk, salt, pepper and Parmesan and then add in the flour and stir until just combined. It’s very important that the mixture comes together in a ball, but that it’s not too wet (I think my first attempt was too moist, which is why the recipe is now 2/3 c. flour). Add more flour by the tablespoon if you think it’s necessary.
Dust a rimmed baking sheet with flour and using either 2 spoons, or 1 spoon and your hand, shape good-sized tablespoons of dough into football shapes and place them on the prepped baking sheet. I found 2 spoons to work really well, once I got the hang of it. Start a large pot of salted water to boil as you shape the dumplings.
Cook the gnudi by carefully dropping them individually into the pot of boiling water. They will take 5-6 minutes to cook through and they may float to the surface straight away. Carefully stir the pot occasionally, a couple of gnudi may disintegrate, but it’s worth the sacrifice.
Scoop the gnudi out with a slotted spoon and divide among bowls, then top with your warm tomato sauce and garnish as you like. I think a few of these would also make a great appetizer or simply used as dish in a lovely dinner with a few courses – we enjoyed them with some barbecued sausage and a big salad.
- Category: Appetizers, Pasta, Ricotta