Ricotta Gnudi with Pomodoro Sauce
These Cheesy dumplings are a crowd pleaser and filling! I haven't made them in a while but I crave them all the time; it's a recipe that quickly comes back to mind when I need to make a dish for a group plus they are fun to make. It seems odd the first time you make it but trust the directions! The Pomodoro sauce is super easy so don't even think about reaching for a can of Prego!
6 servings, 1 serving contains: Calories (kcal) 440 Fat (g) 33 Saturated Fat (g) 11 Cholesterol (mg) 420 Carbohydrates (g) 19 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 16 Sodium (mg) 820
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan or Grana Padano plus more
½ teaspoon kosher salt plus more
½ cup all-purpose flour plus more
3 cups Quick Pomodoro Sauce (click here for recipe)
Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup 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 feels wet).
Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
Cook gnudi in a large pot 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. Top with Quick Pomodoro Sauce and more Parmesan.