Ricotta Gnudi


Following a recent visit to Hartsyard, I thought I’d try my hand at making some gnudi. Mamma Rosa was a gnocchi maker rather than a gnudi maker, so I never had these growing up. I think they are actually easier to make than gnocchi, as its easier to get the consistency right. I made them using an ice cream scoop so reasonably sized, and the recipe below made about 12, so you could do 3 each for an entrée or 6 each for two for a main. You could also add a little spinach or pumpkin or other vegetable you like. I served them with a basic Napolitana sauce, but again you could use any sauce you like.

450g ricotta, drained in a strainer for at least 2 hours
½ cup grated Parmesan, plus extra for serving
4 tablespoons plain flour
3 tablespoons Panko breadcrumbs (normal breadcrumbs are also fine)
½ teaspoon salt
¼ teaspoon pepper
Pinch of grated nutmeg
2 egg yolks

Making it
1. In a bowl, combine flour, breadcrumbs, salt, pepper, parmesan and nutmeg
2. Add ricotta and combine well, then add egg yolks and combine well
3. Do a small teaspoon size test ball. Bring some water to the boil, then drop in the ball. If it doesn’t hold together or is too soft, add a little more flour to the mixture and test again.
4. Once you’re happy with the consistency, lay some baking paper on a tray and sprinkle with flour. Form the mixture into balls of desired size, lay them on the floured tray and set aside for 30 minutes
5. When ready to serve, cook in boiling water for about 2 minutes
6. Serve with some Napolitana sauce (or desired sauce), garnish with basil and sprinkle extra parmesan on top.

Easy and delicious!

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