Prep 20 mins
Cook 1 hr
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.
- 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
- 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.
- 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.
- 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.
- Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.
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.