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Ricotta Gnudi

yield: 6 total time: 50 minutes
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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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