Ricotta Gnudi

Gnudi are the ricotta version of Gnocchi but are made with ricotta cheese rather than potatoes.

It has a very similar light, pillowy dumpling texture but are generally lighter than gnocchi.

Serve with a red sauce or sauté them with a little brown butter sauce and you will not be disappointed. You will be asking for more though.

The key to the texture is due to drying the ricotta. Not only does it make it easy to form, it also intensifies the flavor of the ricotta.

Ingredients:

Directions:

Drying the ricotta (2 hours):
- Add 3 layers of paper towels to a sheet pan. Spread 20 oz of ricotta out, about 1/4 inch thick.
- Add 3 layers of paper towels on top then place another sheet pan on it.
- Add a bowl or small weight on top of the sheet pan to help press the liquid out.
- Change the paper towels after 30 min then again after another 30 min (60 min in) then after another 30 min (90 min in).
- At the 2 hour mark, transfer the riocotta to a mixing bowl.
Get a pot of water about 3 inches deep and bring to a light boil.
Add the remaining ingredients and mix lightly.
In batches, roll into a log about 1/2 inch thick.
Cut into 1 inch pieces then roll on an gnocchi board to add ridges or use your hands to create football shapped dumplings.
Add the gnudi in 2 batches to the boiling water which should bring it down to a simmer. Simmer for 2 min, remove to a bowl with a little sauce.
When the batches are completed, add a little pasta water to the bowl and stir to combine. This will bind the sauce and help it to stick to the pasta.

Notes:

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