Gnudi

Name: Gnudi
Ingredients: 2 cups whole milk ricotta cheese; 4 tablespoons freshly grated Parmesan cheese; 2 tablespoons freshy parsley, finely chopped; 2 eggs; 1 pinch freshly grated nutmeg; sea salt and ground pepper to taste; 1/2-3/4 cups semolina flour; 2 cups your favorite marinara sauce

8 ingredients

3 steps

Ingredients

2 cups whole milk ricotta cheese
4 tablespoons freshly grated Parmesan cheese
2 tablespoons freshy parsley, finely chopped
2 eggs
1 pinch freshly grated nutmeg
sea salt and ground pepper to taste
1/2-3/4 cups semolina flour
2 cups your favorite marinara sauce

Directions

1

In a medium bowl whisk together first six ingredients. Slowly add semolina using just enough to bind everything together, although it will still be a bit loose.
2

Chill mixture for 1 hour. Using two spoons (I used deep teaspoons) scoop up the filling and roll it from one spoon to another until you get a perfect, somewhat elongated egg shape. Carefully transfer to a baking sheet dusted with flour. Cover and chill for another hour.
3

In a large pot bring 3 quarts of salted water to a rapid boil. Carefully drop half the gnudi into water and lower heat to a gentle boil. Cook for 5 or 6 minutes. Pull out gundi with a ladle or spider and drain. Repeat with the rest of the gnudi. Serve with your favorite marinara sauce.