Ricotta Gnudi
Description
These homemade ricotta gnudi have more bite than traditional gnudi due to the addition of semolina flour.
Ingredients
•
16 ounces ricotta cheese
•
1/2 cup freshly grated Parmigiano-Reggiano cheese
•
1 large egg, beaten
•
1 teaspoon salt
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1/4 teaspoon freshly ground black pepper
•
2/15 teaspoon freshly grated nutmeg
•
3/4 cup Italian-style tipo 00 flour
•
1/2 cup semolina flour
•
1 tablespoon flour for dusting
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1 (16 ounce) jar marinara sauce
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1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste
•
2 tablespoons fresh basil, cut into ribbons
Directions
1
Bring a large pot of salted water to a gentle boil.
2
Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
3
Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
4
Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
5
Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
6
Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
7
Drain gnudi and transfer to bowls.
8
Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
9
Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.