RICOTTA GNUDI

Ricotta Gnudi image

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.

Provided by KathyP53

Categories Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fresh ricotta cheese
1 large egg
1/3 cup finely grated pecorino romano cheese, plus additional
pecorino romano cheese, for serving
1/2 teaspoon salt
1 pinch white pepper
3/4 cup all-purpose flour, plus additional
all-purpose flour, for coating

Steps:

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.

Nutrition Facts : Calories 201.2, Fat 10.8, SaturatedFat 6.6, Cholesterol 73.9, Sodium 269.5, Carbohydrate 14.3, Fiber 0.4, Sugar 0.3, Protein 11.2

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