Gnudi Recipe
Soft, pillowy ricotta dumplings offer a flavorful Italian-style meal without the heaviness of traditional pasta.
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Instructions
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Start boiling a large pot of salted water.
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Press ricotta cheese between towels to remove excess moisture.
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In a bowl, combine ricotta, Parmesan, egg, 3/4 tsp salt, 1/4 tsp pepper, and flour.
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Spread 1/2 cup semolina flour on a baking sheet.
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Scoop gnudi mixture with a 2-3 tablespoon scoop, shape into 1 1/2 to 1 3/4 inch balls with damp hands, and place on the semolina-coated sheet.
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Sprinkle shaped gnudi with the remaining 1/4 cup semolina, roll gently to coat, then cover and chill for 1 hour until firm.
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Meanwhile, prepare marinara sauce: In a medium saucepan, combine crushed tomatoes, garlic, kosher salt, pepper, oregano, and optional red pepper flakes; simmer over medium heat.
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Reduce heat to low and simmer for 10 minutes, stirring occasionally. Adjust seasoning and consistency with water if needed. Keep warm.
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Gently transfer chilled gnudi to the boiling water. Lower heat slightly and boil, stirring, for 5-6 minutes until they float.
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Spoon marinara into bowls, divide gnudi, drizzle with more sauce, and garnish with pepper, Parmesan, and basil if desired. Serve immediately.