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Thursday, October 10, 2013

Gnudi, Gnudi!

Hello again! I've got post number 2 for today (lucky you!). Last night I made a very easy homemade pasta dish...but absolutely delicious and elegant! The last time I made this one was Valentine's Day 2013 and it was a winner! This time it was just your average Wednesday night (gotta have something good to eat while watching Nashville!) with a not-so-average dinner. Once again I used a jar of tomato sauce rather than making my own...I love a good spicy marinara...but the pomodoro sauce is very fast and worth a try as well. I also like to get fresh ricotta; if you can find it, it really makes a difference. But now, no more talking...grab a fork and let's dig in!

Ricotta Gnudi with Pomodoro Sauce
Bon Appetit, February 2013


  • 16 oz ricotta (about 2 cups)
  • 1 large egg, beaten to blend
  • 1 large egg yolk, beaten to blend
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup finely grated Parmesan or Grana Padano plus more
  • 1/2 tsp kosher salt plus more
  • 1/2 cup all-purpose flour plus more
  • 3 cups Quick Pomodoro Sauce (see recipe)

  1. Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
  2. Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
  3. Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
  4. Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
Quick Pomodoro Sauce

  • 28 oz can whole peeled tomatoes
  • 1/2 cup olive oil
  • 2 garlic cloves, chopped
  • 1/4 tsp sugar
  • kosher salt
Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. DO AHEAD: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.

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