Ricotta Gnudi

Submitted by KathyP53

"Haven't tried these ricotta cheese dumplings yet, but I'm positive I'll like them! Serve with any sauce you'd use for pasta."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Serves: 6

ingredients

• 1 lb fresh ricotta cheese
• 1 large egg
• 1⁄3 cup finely grated pecorino romano cheese, plus additional
• pecorino romano cheese, for serving
• 1⁄2 teaspoon salt
• 1 pinch white pepper
• 3⁄4 cup all-purpose flour, plus additional
• all-purpose flour, for coating

directions

1. Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
2. Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
3. Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
4. Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.

Reviews

[whispersinthedark]

The first time I had Gnudi, it was at the Spotted Pig gastropub of the west village in New York City. It was really cheese-y and I loved the texture. I really liked this recipe, but it didn;t come out the way I expected it to. It wasn't as dense and smooth as i thought it would be (but you see, the ones at the spotted pig were made from sheepsmilk ricotta) but next time I make this, I'm going to decrease the ricotta to 3/4 a lb and increase the romano to about 0.75 cup. I liked it a lot, but it could simply use more romano over ricotta. I served this like it's traditionally served; with butter and sage. It was delightful.