Recipe 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.
Top Review by 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.
- 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 See How It's Made
- 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.