Best Ricotta Gnudi With Pomodoro Sauce Recipes

RICOTTA GNUDI WITH POMODORO SAUCE

Steps:

• In a medium bowl, mix ricotta, egg, egg yolk, black pepper, parmesan and salt until well blended.
• Add flour and mix until well combined and the mixture forms a ball. It will be very soft and a bit wet, if you feel it is too wet, add some flour, 1 tbsp. at a time, don't add too much flour or your Gnudi will be too dense.
• Bring a big pot of salted water to boil.
• Sprinkle generously flour on a baking sheet.
• Take two small spoons and shape quenelles, meaning shape them in a football shape.
• Place on the baking sheet and sprinkle with more flour.
• Cook the gnudi in the boiling water for about 5-6 minutes, stirring occasionally (gnudi will quickly float to the surface but that doesn't mean that they're ready). Depending on the size of your pot, you may have to make this in 2-3 batches, don't overcrowd.
• With the help of a slotted spoon, transfer to individual bowls.
• Top with Quick Pomodoro Sauce. Sprinkle with more parmesan cheese.

GNUDI (RICOTTA GNOCCHI)

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

RICOTTA GNUDI

Steps:

• Bring a large pot of salted water to a gentle boil.
• Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
• Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
• Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
• Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
• Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
• Drain gnudi and transfer to bowls.
• Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
• Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.