Like gnochhi, but made with ricotta instead of potatoes.
Mix together, stirring only enough to mix in the flour. If you overmix this dough, the results will be tough.
- 1 pound fresh ricotta
- ¼ cup finely grated Parmesan
- 1 egg
- 1 TBL melted butter
- 1 cup flour
On a lightly floured board, form 1-inch-thick ropes. Remember, don’t overwork the dough and feel free to dust with more flour as necessary. Cut chunks of the desired size, 1 to 1½ inches long. If you press each side down gently with a fork, the indentations will help the sauce stick to the pasta. Flip the gnudi over and do the same thing on the other side. Put in the refrigerator for up to 24 hours or cook right away.
To cook, poach in simmering water about 4 minutes. We prefer to cook delicate pasta in a large frying pan, allowing us to easily fish them out with a slotted spoon. The gnudi will float when they are almost done. Transfer them to the sauce and cook a bit longer to finish the dish. We served them with Cherry Tomato and Marjoram Sauce.
Serves 4.