Ricotta Gnudi With Tomato Sauce
Created by Marramamba on May 21, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 6m
- Recipe #19193
Ingredients
- 16 ounces ricotta cheese (about 2 cups)
- 1 large egg (beaten to blend)
- 1 large egg yolk (beaten to blend)
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup finely grated Parmesan (or Grana Padano plus more)
- 1/2 teaspoons kosher salt (plus more)
- 1/2 cup all-purpose flour (plus more)
How to Make
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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).
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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).
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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).
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Step 4: Using a slotted spoon, divide gnudi among bowls. Top with tomato sauce.
Nutritional Facts
- 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