Ricotta Gnudi (With Tomato Sauce)
Tags: Dinner Italian Pasta
Yield: 6
- 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
- 2 (15 to 16-ounce) containers whole-milk ricotta cheese (about 4 cups)
- 2 large eggs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups all-purpose flour, divided
- 3 cups marinara sauce, store-bought (from 1 24-ounce jar) or homemade
- Fresh basil or parsley leaves, for garnish
- Finely grate 2 ounces Parmesan cheese (about 1 cup) and place in a large bowl. Add 2 containers whole-milk ricotta cheese, 2 large eggs, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper and mix well. Add 1 cup of the all-purpose flour and stir until just combined.
- Dust a rimmed baking sheet with 1/2 cup all-purpose flour. Use a size 40 (1 1/2 tablespoons) cookie scoop or two spoons to scoop out golf ball-sized gnudi and gently drop them onto the prepared baking sheet. You should have between 35 and 38. Sprinkle the gnudi generously with the remaining 1/2 cup all-purpose flour. Transfer the baking sheet to the refrigerator to chill for about 20 minutes while you heat the water and warm the marinara sauce.
- Bring a large pot of salted water to a boil. Place 3 cups marinara sauce in a medium saucepan and bring to a gentle simmer over medium-low heat. Meanwhile, coarsely chop a few basil or parsley leaves for garnish.
- Remove the baking sheet from the refrigerator and, using a flat or fish spatula, gently drop half of the gnudi, one or two at a time, into the pot of boiling water, trying your best not to scoop up too much excess flour in the process, though scooping up some is fine. Boil until the gnudi float and are firm to the touch, 3 to 5 minutes, using a slotted spoon to carefully transfer the cooked gnudi to individual serving bowls as they do. Repeat with remaining half of uncooked gnudi.
- Spoon warmed marinara sauce on top and serve immediately, garnished with additional grated Parmesan, and chopped fresh basil or parsley.
- Storage: Leftover cooked gnudi can be stored in an airtight container in the refrigerator for up to 3 days.
- Buy the best ricotta you can find. If the ricotta isn’t thick enough, you run the risk of them falling apart as they boil, so you’ll want to seek out the thickest whole-milk ricotta you can find. Italian markets are the best source for this kind of high-quality ricotta, but Galbani Double Cream ricotta, which I’ve found at my local Publix, is similar to the more expensive stuff I buy at my Italian market. I also like Trader Joe’s whole-milk ricotta.
- Sprinkle the gnudi generously with flour. The key to creamy gnudi is to use as little flour as possible inside the dumplings. But don’t be shy when it comes to flouring the outside of the gnudi. Shower them in flour before they’re refrigerated, generously dust the baking sheet with flour, and coat the tops of the dumplings with more flour before boiling them. This forms a protective layer around each one, making it easier to drop them into the boiling water and ensure they keep their shape.
- Don’t skimp on chill time. Chilling the gnudi in the refrigerator for 20 minutes before boiling helps them firm up, so don’t skip this step. You can use this time to bring a pot of water to a boil and warm up the sauce.
