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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ricotta Gnudi Recipe

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This recipe for Ricotta Gnudi is from The Goslin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

16 0z. (500 grams) ricotta cheese
1 large egg
1/3 c. grated Parmesan or Pecorino Romano
½ tsp. salt
¼- ¾ c. flour
Directions:
Directions:
Line a bowl with several layers of paper towels and spoon in Ricotta. Let drain 30-60 minutes. Beat egg, cheese and salt in a bowl. Add Ricotta and mix well. Sprinkle 1/4 to 1/3 c. flour over mixture and stir gently to blend. Cover and refrigerate for 1 hour (or up to 24 hr.)

Line baking sheet with plastic wrap. Place some flour in a bowl. Gently roll one heaping tablespoon of dough into a ball and add to flour lightly, shaping into a short log. Place on baking sheet. (Can be made ahead and stored in fridge for up to 24 hours.

When ready to cook, boil in salted water approximately 8 minutes.




Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
These are similar to gnocchi but much lighter.

Serve in tomato sauce OR bring 1 c.whipping cream to a boil, stir in pesto to taste and if desired, some roasted cherry tomatoes.

 

 

 

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