Ricotta Gnudi With Tomato Sauce
Recipe: #19193
May 21, 2015
Categories: Cheese, Italian Vegetarian, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"Ricotta dumplings to use in a favorite tomato sauce. Can also be made with sage and brown butter sauce. This recipe is for the dumplings only, use any tomato sauce you like but I suggest keeping it light.From Epicurious."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (107.2 g)
- Calories 310
- Total Fat - 18 g
- Saturated Fat - 10.8 g
- Cholesterol - 115.1 mg
- Sodium - 884.2 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 0.3 g
- Sugars - 0.6 g
- Protein - 26.5 g
- Calcium - 788 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
Step 2
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Step 3
Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
Step 4
Using a slotted spoon, divide gnudi among bowls. Top with tomato sauce.
Tips
No special items needed.
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