Ricotta Gnudi with Pomodoro Sauce
The recipe Ricotta Gnudi with Pomodoro Sauce could satisfy your Mediterranean craving in around 45 minutes. This main course has 480 calories, 16g of protein, and 15g of fat per serving. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have pepper, ricotta, pomodoro sauce, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.
Instructions
Mix ricotta, egg, egg yolk, pepper, 1/2 cup
Parmesan, and 1/2 teaspoons salt in a large bowluntil well combined.
Add 1/2 cup flour; stirjust until combined and mixture forms a ball(mixture will be soft and moist with somebits of ricotta remaining; add more flour bythe tablespoonful if it feels wet).
Dust a rimmed baking sheet generouslywith flour. Using 2 large soup spoons, shapeheaping tablespoonfuls of dough intofootball shapes; place on baking sheet anddust with more flour (you should have 30).
Cook gnudi in a large pot of boiling saltedwater, stirring occasionally, until cookedthrough and tender, 5-6 minutes (gnudi willquickly float to surface; continue cooking orgnudi will be gummy in the center).
Using a slotted spoon, divide gnudiamong bowls. Top with Quick Pomodoro