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Ricotta Gnudi al Sugo (Ricotta Dumplings with Fresh Tomato Sauce)

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Soft and delicate ricotta gnudi are gently poached in fresh tomato sauce for a comforting Italian meal. These pillowy ricotta dumplings are simple, flavorful, and perfect served with crusty bread.

Ingredients

  • 2 1/2 cups whole milk ricotta
  • 1 egg (preferably pasture raised, organic)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup fresh breadcrumbs (use gluten-free breadcrumbs if desired)
  • 1/2 cup freshly grated Parmigiano Reggiano DOP cheese
  • 1 teaspoon fresh parsley, chopped
  • 1/4 cup corn meal or semolina
  • 1 recipe homemade fresh tomato sauce, for serving

Instructions

  1. In a large bowl, combine the ricotta, egg, kosher salt, black pepper, breadcrumbs, Parmigiano Reggiano, and parsley until well mixed. If the mixture is too wet, add a little more breadcrumbs. If it is too dry, add a splash of milk.
  2. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
  3. With wet hands, shape the chilled mixture into small balls. Place them on a tray lightly dusted with corn meal or semolina.
  4. Heat the tomato sauce in a large saute pan until it begins to simmer. Gently place the gnudi into the sauce, cover, and cook for 5 to 6 minutes.
  5. Carefully turn the gnudi with a wooden spoon, cover again, and cook for another 2 to 3 minutes. Remove from the heat and serve with crusty bread.

Notes

  • If the ricotta is very moist, drain it before mixing for the best texture.
  • Semolina may be used instead of corn meal for dusting.
  • Serve with extra grated Parmigiano Reggiano and fresh basil if desired.
  • Leftovers can be refrigerated in an airtight container for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/ricotta-gnudi-al-sugo/