Ricotta Gnudi

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.

• Ready In: 2 hrs 8 mins
• 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 (about 1 ounce)
• 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 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.
3. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
4. Makes 6 first course servingss. Top with sauce of choice. I made bolognese.