Ricotta Gnudi with Sauce
Preparation Time: 20min
Yields: 6 Servings
Total Time: 40min
- 2 Cups Whole Milk Ricotta, strained
- 2 Large Egg
- ½ Cup All Purpose Flour, plus more
- ½ Cup Parmesan Cheese, Grated
- Kosher Salt
- Freshly Ground Pepper
These football shaped gnudi’s (pronounced nudie) are little pillows of goodness. This ricotta gnudi with sauce recipe makes a wonderful light dinner or lunch meal.
In a medium mixing bowl add egg and egg yolk, beat to blend. Add a pinch of salt and freshly ground pepper, parmesan, and ricotta. Add flour and stir until just combined (add more flour if the dough is too wet).
Bring a large pot of salted water to boil. Using two spoons shape 2 Tbsp of the ricotta mixture into quenelles (football-shaped) onto a half sheet pan generously dusted with flour.
Add the gnudi in batches to the boiling water, stirring occasionally until cooked, 5-6 minutes. As the gnudi are cooking they will float to the surface, this does not mean that they are done and will need the full 5-6 minutes to cook completely through.
Place cooked gnudi on parchment paper lined half sheet and keep warm in 175F oven.
Divide among 6 bowls and sauce with marinara or brown butter.