Ricotta Gnudi
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.
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INGREDIENTS
Nutrition- 1lb fresh ricotta cheese
- 1large egg
- 1⁄3
-
- 1⁄2teaspoon salt
- 1pinch white pepper
- 3⁄4
-
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DIRECTIONS
- 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.
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