Ricotta Gnudi with Pomodoro Sauce
- 16 ounces ricotta (about 2 cups)
- 1 large egg, beaten to blend
- 1 large egg yolk, beaten to blend
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup finely grated Parmesan or Grana Padano plus more
- 1/2 teaspoon kosher salt plus more
- 1/2 cup all-purpose flour plus more
- 3 cups Quick Pomodoro Sauce
- This recipe is vegetarian
- Condiments
- Quick pomodoro sauce (3 cups)
- Cooking & Baking
- All-purpose flour plus more (1/2 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Kosher salt plus more (1/2 teaspoon)
- Dairy
- Parmesan or grana padano plus more (1/2 cup)
- Ricotta (16 ounces)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 21, 2013 (1 month ago).
32 people saved this recipe.
