Ricotta Gnudi

I've only ever had gnudi with 00 flour, but this recipe incorporates semolina for a toothy bite. These pillowy gnudi will accommodate a variety of toppings for example marinara, pesto, or brown butter-sage sauce.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 338 Calories

Ingredients

• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 large egg, beaten
• 16 ounces ricotta cheese
• ½ cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
• ½ cup semolina flour
• 1 (16 ounce) jar marinara sauce
• ⅛ teaspoon freshly grated nutmeg (Optional)
• ¾ cup Italian-style tipo 00 flour
• 1 tablespoon flour for dusting
• 2 tablespoons fresh basil, cut into ribbons

Recipe Instructions

Step 1

Bring a large pot of salted water to a gentle boil.

Step 2

Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.

Step 3

Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.

Step 4

Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.

Step 5

Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.

Step 6

Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.

Step 7

Drain gnudi and transfer to bowls.

Step 8

Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.

Step 9

Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.