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Ingredients
Gnudi:
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16 ounces ricotta cheese
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½ cup freshly grated Parmigiano-Reggiano cheese
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1 large egg, beaten
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1 teaspoon salt
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¼ teaspoon freshly ground black pepper
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⅛ teaspoon freshly grated nutmeg (Optional)
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¾ cup Italian-style tipo 00 flour
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½ cup semolina flour
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1 tablespoon flour for dusting
For Serving:
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1 (16 ounce) jar marinara sauce
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¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
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2 tablespoons fresh basil, cut into ribbons
Directions
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Bring a large pot of salted water to a gentle boil.
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Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
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Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
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Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
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Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
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Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
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Drain gnudi and transfer to bowls.
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Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
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Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.
Cook's Notes:
You do not want to add excess flour. The gnudi dough should be soft. Too much flour or too much handling the dough will create tough gnudi.
I often use the metric system as opposed to the imperial system when making gnudi. If you have a scale, I used 90 grams 00 flour and 83 grams semolina flour.
Nutrition Facts (per serving)
338 | Calories |
12g | Fat |
38g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 338 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 6g | 32% |
Cholesterol 65mg | 22% |
Sodium 890mg | 39% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 3g | 11% |
Protein 19g | 37% |
Potassium 402mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.