 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
Haven't tried these ricotta cheese dumplings yet, but I'm positive I'll like them! Serve with any sauce you'd use for pasta. Ingredients:
1 lb fresh ricotta cheese |
1 large egg |
1/3 cup finely grated pecorino romano cheese, plus additional |
pecorino romano cheese, for serving |
1/2 teaspoon salt |
1 pinch white pepper |
3/4 cup all-purpose flour, plus additional |
all-purpose flour, for coating |
Directions:
1. Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
2. Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
3. Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
4. Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.
|
|