Ricotta Gnudi

Name: Ricotta Gnudi
Prep time: 2 h
Cook time: 8 min
Total time: 2 h 8 min
Yield: 6 serving(s)
Ingredients: 1 lb fresh ricotta cheese; 1 large egg; 1/3 cup finely grated pecorino romano cheese, plus additional; pecorino romano cheese, for serving (about 1 ounce); 1/2 teaspoon salt; 1 pinch white pepper; 3/4 cup all-purpose flour, plus additional; all-purpose flour, for coating

Submitted by Jules127

"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."

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photo by threeovens

Ready In:: 2hrs 8mins
Ingredients:: 8
Serves:: 6

ingredients

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

directions

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 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.
Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
Makes 6 first course servingss. Top with sauce of choice. I made bolognese.

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Reviews

This is a good recipe for making the dough, but there are no directions for forming the shape. Luckily, my husband knows everything. Made for PAC Fall 2009.

LucyS-D