Saturday, March 7, 2015

Ricotta Gnudi & Pomodoro Sauce

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. 






Ricotta 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.


Pomodoro Sauce


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.