cows milk ricotta (drained)
1/4 cup plus more to garnish
whole large egg (beaten)
1 teaspoon plus more for pasta water / to taste
all purpose flour
1 cup, plus more for dusting / bench flour
semolina flour for dusting
fresh basil for garnish
crushed san marzano tomatoes
28 ounces (canned)
medium yellow onion (diced)
red pepper flakes
For the Gnudi:
- In a large bowl, combine ricotta, parmesan, egg, salt, and a drizzle of olive oil.
- Sprinkle the flour over the ricotta mixture and fold to combine. Working in the bowl, gently knead the dough for a minute or 2 until it begins to feel like a dough and can be shaped into a ball. Allow dough to rest for 15 minutes.
- Lightly dust a work surface. Turn the dough out and gently roll the dough into a long rope (you can cut the dough in half and roll it out into 2 smaller ropes if you have limited space.
- Cut the rope into 36 evenly sized pieces. Roll each piece of dough gently in your hands until it forms a ball. Lay the gnudi on a semolina-lined sheet tray. At this point, your gnudi can be refrigerated or frozen.
- Cook the gnudi by bringing a pot of salted water to a rolling boil. Drop in the gnudi and cook for about 6 minutes until the gnudi puff up and are tender and cooked through.
- Finish in the sauce. Put a few ladles of pomodoro into a sauté pan over medium heat and warm through. Transfer the gnudi to the sauté pan and toss to coat. With the sauce. Add in a touch of pasta water and a sprinkle of parmesan. Cook for a minute and then transfer to a dish and serve immediately.
For the Pomodoro:
- Put the onion and butter, a large pinch of salt and a small pinch of red pepper flakes into a saucepan over medium heat until the onion becomes soft, about 5 minutes.
- Add tomatoes and continue cooking, stirring occasionally for about 30 minutes.
- If the sauce is too loose, continue to simmer until it thickens. Season to taste with salt and more red pepper. Serve over gnudi. Enjoy!