Ricotta Gnudi with Marinara Sauce Recipe
Prep Time: 30 minutes
Cook Time: 6-8 minutes
Servings: 6
Ingredients:
- 16 Ounces of Ricotta Cheese (about 2 Cups)
- 1 Large Egg (Beaten)
- 1 Large Egg Yolk (Beaten)
- ½ Teaspoon Black Pepper (Freshly Ground)
- ½ Cup Parmesan Cheese (Finely Grated)
- ½ Teaspoon Sea Salt
- ½ Cup All-Purpose Flour
- 3 Cups The Angry Italian Marinara Sauce
Cooking Directions:
- Mix ricotta cheese, egg, egg yolk, pepper, ½ cup parmesan cheese, and ½ teaspoon of sea salt in a large bowl until well combined. Add ½ cup flour and stir until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta cheese remaining; add more flour by the tablespoonful if mixture feels wet).
- Dust a rimmed baking sheet generously with flour. Using two large soup spoons, shape the heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (should make 30).
- In a sauce pan, add the 3 cups or The Angry Italian Marinara Sauce and simmer.
- Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, about 5-6 minutes (Gnudi will quickly float to the surface; continue cooking or gnudi will be gummy in the center).
- Using a slotted spoon, divide gnudi among bowls. Top with The Angry Italian Marinara Sauce. Add parmesan cheese and enjoy!
