Ricotta Gnudi with Pomodoro Sauce

Ingredients for Ricotta Gnudi with Pomodoro Sauce

• 450g ricotta (about 475ml )

• 1 large egg, beaten to blend

• 1 large egg yolk, beaten to blend

• 1/2 teaspoons freshly ground black pepper

• 80g finely grated Parmesan or Grana Padano plus more

• 1/2 teaspoons kosher salt plus more

• 120ml plain flour plus more

• 725ml Quick Pomodoro Sauce

Mix ricotta, egg, egg yolk, pepper, 80g Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 60g 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 centre).

Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.