Light, tender dumplings that are amazingly easy to make. This was my first time making them and I used a two spoon technique that I had only seen done on a cooking show. This is not the last time I'll make these. They are that good. The sauce I made was also simple. I pretty much left it on it's own and it thickened to a great consistency that went well with the gnudi.
15 oz ricotta, I used whole
1 extra large egg
1/2 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup flour
Mix all the ingredients together in a medium sized bowl. Sprinkle some flour on a parchment lined baking sheet. Using 2 large soup spoons, mold the gnudi into football shapes and place on the baking sheet. Cook in salted boiling water for 7-8 minutes. The gnudi will sink at first and then rise. Continue cooking for the entire time. When done, use a slotted spoon to remove from the pan. Spoon some sauce on the gnudi and then sprinkle some Parmesan on top.
1 28 oz can of diced tomatoes
3 cloves of garlic, grated
1 pinch of crushed red pepper flakes
1/2 tsp sugar
salt to taste
Place all the ingredients in a medium saucepan. Allow to cook for a half hour over a medium low heat. Run an immersion blender stick in so you have a smooth sauce. Continue cooking over a low heat until it thickens. This recipe makes extra so you can freeze it for next time.