Ricotta Gnudi
Ingredients
- 250 g ricotta about 2 cups
- 1 egg remove half the egg white
- ¼ teaspoon freshly ground black pepper
- 25 g finely grated Parmesan or Grana Padano plus more
- ¼ teaspoon salt
- 30 g plain flour plus more if needed
- 15 g semolina flour or as needed
Instructions
- Mix ricotta, egg, egg yolk, pepper, Parmesan, and teaspoons salt in a large bowl until well combined. Add plain 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 still feels wet).
- Dust a rimmed baking sheet generously with the polenta. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into ovals; place on baking sheet and dust with more flour (you should have about 16).
- Cook gnudi in a large pan 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).
- Using a slotted spoon, divide gnudi among bowls. Serve with pesto or butter and sage, and more Parmesan.
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