MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ricotta Gnudi w/Pomodoro Sauce
Categories: Cheese, Dumplings, Sauces
Yield: 6 Servings

16 oz Ricotta
1 lg Egg; beaten to blend
1 lg Egg yolk; beaten to blend
1/2 ts Fresh ground black pepper
1/2 c Fine grated Parmesan or
- Grana Padano; + more
1/2 ts Kosher salt; + more
1/2 c All-purpose flour; + more

MMMMM--------------------QUICK POMODORO SAUCE-------------------------
28 oz Can whole peeled tomatoes
1/2 c Olive oil
2 cl Garlic; chopped
1/4 ts Sugar
Salt

MAKE THE POMODORO SAUCE: 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.

MAKE THE GNUDI: 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).

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).

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).

Using a slotted spoon, divide gnudi among bowls. Top with
Quick Pomodoro Sauce and more Parmesan.

by Sara Jenkins

Bon Appétit | February 2013

Yield: Makes 6 servings

MM Format by Dave Drum - 05 September 2015

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