“This was getting raves on epicurious--tender fresh pillows of ricotta pasta--like gnocchi but made with ricotta instead of potatoes. They're time consuming but I thought it was worth it! It would save time to make thick ropes, half them lengthwise, half again and make interval cuts. From Bon Appetit.”
READY IN:
2hrs 8mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Beat egg, 1/3 cup Pecorino 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. Do ahead Can be made 1 day ahead. Keep chilled.
  3. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
  4. Makes 6 first course servingss. Top with sauce of choice. I made bolognese.

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