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Gnudi Alla Pomodoro
Ingredients
- 1 tub ricotta
- 1 egg, 1 egg yolk
- 3/4 c Parmesan
- 1 c flour
- Salt/pepper to taste
- Canned tomatoes
- 1 Shallot/ 1/2 onion
- 1 clove Garlic
- Splash white wine
- Butter
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Directions
- Mix ricotta, eggs, Parmesan, salt and pepper together. Add flour and fold into dough. Cover and place in fridge for 1/2 hour.
- Sautée onion and garlic, deglaze with wine and add tomatoes. Let simmer for 15-20 min. Season to taste. Add dollop of butter. Set aside.
- Take out dough and divide into balls. Roll into a log and cut off 1/2” little pillows. Ensure same size.
- Place gnudi on cookie sheet and into freezer for 10 min.
- Bring water to boil and add some salt. Add gnudi from freezer and boil until they rise. Cook them a bit longer so that they fully cook on the inside.
- Scoop out cooked gnudi with a slotted spoon and add to sauce.
- Toss with sauce and serve.
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