Directions: |
Directions:1 pound fresh ricotta, drained if very wet (recipe follows)
3/4 Cup to 1 Cup all-purpose flour, plus more as needed
1 large egg, lightly beaten
1/3 Cup finely grated Parmigiano-Reggiano
1 Tablespoon kosher salt
1/2 teaspoon pepper
Quick sauce
1 28-oz can San Marzano tomatoes, blended
1/4 Cup dry white wine
1 small white onion, thinly sliced
1 Tablespoon extra-virgin olive oil
2 cloves of garlic, finely chopped
2-3 fresh basil leaves
1/2 teaspoon crushed red pepper flakes, plus more to taste
Salt and freshly ground pepper |
Personal
Notes: |
Personal
Notes: In a large mixing bowl, combine the ricotta, 3/4 Cup of the flour, the egg, cheese, salt, and pepper. Use a wooden spoon to mix ingredients together well.
Lightly flour your work surface and a baking sheet for holding the shaped gnudi. With floured hands knead the ricotta mixture briefly; it will be quite wet and sticky at this point. Dump the mixture out onto your work surface.
Cut off a piece of the gnudi dough and try rolling it into a 3/4-inch thick log. If you can’t get it to roll, add a little more flour to the dough and try again. You want as little flour as possible to keep these together so the resulting gnudi will be light. Cut the log into 1-inch pieces and then into little balls.
If you have a gnocchi board, hold it at a 45-degree angle over your floured baking sheet and roll each ball down the length of it to give the gnudi grooves. As the gnudi nears the end of the board, let it drop onto the baking sheet. If you don’t have a gnocchi board, hold a fork, tines facing down, and roll the ball down the length of the tines. Repeat until all of the dough is rolled and cut. Freeze the gnudi, about 1 hour. (Because they are so soft, they are much easier to handle so do this even if you plan to use them soon.)
To serve, bring a large pot of well-salted water to a gentle boil. In batches, drop the gnudi into the water and cook until they float, about 1 to 2 minutes. As each batch cooks, remove them with a slotted spoon and keep them warm or transfer them directly to the sauce they are being served with. You can also cook and put in a baking dish covered with sauce and cheese, and bake at 350 until hot and bubbly.
For the sauce.
Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the onion is just tender but not colored, about 8 minutes.
Add the wine, increase the heat to medium-high, and cook for a few minutes until it’s reduced by about half. Add the tomatoes with their juices and 1/2 teaspoon salt.
Simmer for about 20 minutes, stir in basil, and season with a few grinds of pepper and additional salt and red pepper flakes if needed.
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