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Ricotta Gnudi
Ricotta Gnudi
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Ricotta gnudi with a delightful chewiness from semolina flour.
Ingredients:
  • 16 ounces ricotta cheese
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 1 large egg, beaten
  • 1 teaspoon salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.13 teaspoon freshly grated nutmeg
  • 0.75 cup Italian-style tipo 00 flour
  • 0.5 cup semolina flour
  • 1 tablespoon flour for dusting
  • 1 (16 ounce) jar marinara sauce
  • 0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
  • 2 tablespoons fresh basil, cut into ribbons
Instructions:
  • Bring a generously salted pot of water to a gentle boil.
  • In a bowl, mix together ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg until well combined. Stir in 00 flour.
  • Gently fold the semolina flour into the ricotta mixture until a soft dough forms.
  • Transfer the dough onto a gently floured work surface and divide it into 4 pieces. Shape each portion into a long rope, approximately 3/4 inch thick.
  • Slice the rope into 1-inch pieces using a butter knife. Gently press your forefinger into the center of each gnudi to create a small dimple, then place them on a lightly floured baking sheet.
  • Gently place the gnudi in the simmering water and cook until they rise to the surface, which should take less than a minute.
  • Transfer the drained gnudi to serving bowls.
  • Heat the marinara sauce in a saucepan until it is hot, which should take approximately 5 minutes.
  • Generously drizzle marinara sauce over each portion and sprinkle with Parmigiano-Reggiano cheese and fresh basil ribbons.

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