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Ricotta Gnudi with Pomodoro Sauce

June 6, 2013

I have an enormous backlog of recipes that I need to share! I’ve been feeling motivated to cook more lately (with more time-consuming recipes on the weekends) and I’ve been taking photos of everything, I’ve just slacked off with posting. Time to start making better use of my lunch breaks rather than just browsing the internet!

I’ve always been fascinated by gnocchi because I love any dumpling-type food, but whenever I really have a craving for them, I never have time to make them. These gnudi (from Bon Appetit’s February 2013 issue) are similar to gnocchi, but rather than being potato-based, ricotta cheese is the main component of the dough. The texture is therefore pillowy and soft, and the gnudi are much larger than potato gnocchi. Because you don’t have to cook potatoes to start making the dough, this recipe also came together a lot faster than gnocchi.

I liked the overall texture and flavor of the gnudi combined with the simple pomodoro sauce, but the dough was very hard to work with because it was so sticky. I was also afraid that the looseness of the dough would cause the gnudi to fall apart once I dropped them in the boiling water (which did happen to me when I tried to make spinach and ricotta gnocchi several years ago), but fortunately they held together, even if they turned out a bit lumpy. Overall tasty, but I don’t know that I would make them again. Next time: potato gnocchi for sure!

Ricotta gnocchi with pomodoro sauce

Serves 6

Ingredients

Pomodoro sauce

  • 1  28-ounce can whole peeled tomatoes
  • 1/2  cup olive oil
  • 2  garlic cloves, chopped
  • 1/4  teaspoon sugar
  • Kosher salt

Gnudi

  • 16  ounces ricotta (about 2 cups)
  • 1  large egg, beaten to blend
  • 1  large egg yolk, beaten to blend
  • 1/2  teaspoon freshly ground black pepper
  • 1/2  cup finely grated Parmesan or Grana Padano plus more for serving
  • 1/2  teaspoon kosher salt plus more
  • 1/2  cup all-purpose flour plus more

Directions

  1. For the sauce:  Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10 to 15 minutes.
  2. For the gnudi: Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoon 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).
  3. 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 about 30).
  4. Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5 to 6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
  5. Using a slotted spoon, divide gnudi among bowls. Top with pomodoro sauce and more Parmesan.

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