Ricotta Gnudi
yield: 6
total time: 50 minutes
Ingredients
- 16 ounces ricotta about 2 cups
- 1 large egg beaten to blend
- 1 large egg yolk beaten to blend
- 1/2 teaspoon ground black pepper freshly
- 1/2 cup grated Parmesan finely, or Grana Padano plus more
- 1/2 teaspoon kosher salt plus more
- 3/4 cup all-purpose flour plus more
- 3 cups sauce Quick Pomodoro, see below
- 28 ounces whole peeled tomatoes
- 1/2 cup olive oil
- 2 garlic cloves chopped
- 1/4 teaspoon sugar
- kosher salt
Nutrition
- Calories : 520 calories
- Carbohydrate : 33 grams
- Cholesterol : 120 milligrams
- Fat : 36 grams
- Fiber : 4 grams
- Protein : 17 grams
- SaturatedFat : 12 grams
- Sodium : 1060 milligrams
- Sugar : 12 grams
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