Ricotta Gnudi in Pomodoro Sauce
Ricotta Gnudi in Pomodoro Sauce is a delightful twist on traditional gnocchi, featuring soft, pillowy dumplings made primarily from ricotta cheese. This dish is not only easy to prepare but also bursting with flavor, thanks to the rich tomato sauce that perfectly complements the creamy texture of the gnudi. Ideal for a cozy weeknight dinner or a special occasion, it offers a taste of Italian comfort food that’s sure to impress family and friends.
Whether you’re a seasoned chef or a kitchen novice, this recipe is a delicious way to showcase fresh ingredients and classic techniques.
Ricotta Gnudi in Pomodoro Sauce
Ingredients:
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoons freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoons kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups Quick Pomodoro Sauce
Instructions:
Step 1
In a large bowl, combine ricotta, beaten egg, egg yolk, black pepper, 1/2 cup Parmesan, and 1/2 teaspoon kosher salt until well mixed.
Gradually add 1/2 cup flour; stir just until combined to form a soft ball (the mixture will be moist and may have some ricotta bits; add more flour by the tablespoon if it feels too wet).
Step 2
Generously dust a rimmed baking sheet with flour.
Using two large spoons, scoop heaping tablespoonfuls of the mixture and shape them into oval forms; place on the baking sheet and dust with additional flour (you should aim for about 30 pieces).
Step 3
Bring a large pot of salted water to a boil.
Cook the gnudi, stirring occasionally, until they float to the surface and are tender, about 5-6 minutes (make sure to cook them long enough to avoid a gummy center).
Step 4
Using a slotted spoon, transfer the gnudi to serving bowls.
Top with Quick Pomodoro Sauce and sprinkle with more Parmesan cheese before serving.
Notes:
Texture Matters: The dough should remain soft but not overly wet. Adjust flour as needed to achieve a workable consistency.
Cooking Time: Be careful not to overcook the gnudi; they should float to the surface quickly. Cooking them for too long can result in a gummy texture.
Sauce Variations: While Quick Pomodoro Sauce is classic, you can experiment with different sauces, such as pesto or Alfredo, to change up the flavor profile.
Serving Suggestions: Garnish with fresh basil or additional Parmesan for an extra burst of flavor and color.
Make Ahead: You can prepare the gnudi in advance and refrigerate them. Just ensure to dust them with flour to prevent sticking.
Freezing: Gnudi can be frozen before cooking. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes to the cooking time.
Ingredient Quality: Use high-quality ricotta and fresh ingredients for the best flavor. The quality of your cheese will significantly impact the final dish.
Serving Size: This recipe yields about 4 servings, making it perfect for a family meal or a gathering.
Dairy Alternatives: For a dairy-free version, look for plant-based ricotta and cheese alternatives, but be aware that the texture may vary.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 16 g | Fat: 18 g | Saturated Fat: 10 g | Carbohydrates: 45 g | Dietary Fiber: 2 g | Sugars: 5 g | Cholesterol: 100 mg | Sodium: 600 mg
Frequently Asked Questions:
What is gnudi?
Gnudi are soft dumplings made primarily from ricotta cheese, flour, and eggs, similar to gnocchi but lighter and fluffier.
Can I make gnudi ahead of time?
Yes! You can prepare the gnudi in advance and refrigerate them for a day or two before cooking.
How do I know when the gnudi are cooked?
The gnudi will float to the surface of the boiling water when they’re cooked.
This typically takes about 5-6 minutes.
Can I freeze gnudi?
Absolutely! Shape the gnudi and freeze them on a baking sheet before transferring to a freezer bag.
Cook from frozen, adding a couple of extra minutes to the cooking time.
What can I substitute for ricotta cheese?
For a different flavor, you can use cottage cheese or a dairy-free ricotta alternative, but the texture may vary.
Is Pomodoro sauce the only sauce I can use?
Not at all! While Pomodoro sauce is classic, you can try pesto, marinara, or even a creamy sauce to vary the dish.
How do I prevent the gnudi from sticking together?
Dust the gnudi with flour before cooking and ensure there’s enough space in the pot so they don’t crowd each other.
Can I make this dish gluten-free?
Yes, use a gluten-free flour blend to make the gnudi and ensure the sauce ingredients are also gluten-free.
What herbs can I add for extra flavor?
Fresh basil, parsley, or oregano can enhance the flavor of the gnudi and the sauce.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.