Prep 2 hrs
Cook 8 mins
This was getting raves on epicurious--tender fresh pillows of ricotta pasta--like gnocchi but made with ricotta instead of potatoes. They're time consuming but I thought it was worth it! It would save time to make thick ropes, half them lengthwise, half again and make interval cuts. From Bon Appetit.
- 453.59 g fresh ricotta cheese
- 1 large egg
- 78.07 ml finely grated pecorino romano cheese, plus additional
- pecorino romano cheese, for serving (about 1 ounce)
- 2.46 ml salt
- 0.25 ml white pepper
- 177.44 ml 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 Pecorino 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. Do ahead Can be made 1 day ahead. Keep chilled.
- Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
- Makes 6 first course servingss. Top with sauce of choice. I made bolognese.
This is a good recipe for making the dough, but there are no directions for forming the shape. Luckily, my husband knows everything. Made for PAC Fall 2009.