gnudi with tomato sauce

Categories: Grains and Pasta, Posted by Sandy Bergsten


15 ounces ricotta (about 2 cups)

1 large egg, beaten

1 large egg yolk, beaten

1/2 teaspoon freshly ground black pepper

1/2 cup finely grated Parmesan plus more

1/2 teaspoon kosher salt plus more

1/2 cup all-purpose flour plus more

3 cups basic tomato sauce (see below)



Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined.

Add 1/2 cup flour; stir until just combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).

Dust a rimmed baking sheet generously with flour. Using two soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).

Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, about 5-6 minutes (gnudi will quickly float to surface; continue cooking or the gnudi will be gummy in the center).

Using a slotted spoon, divide gnudi among bowls. Top with basic tomato sauce and more Parmesan.


Serves 4-6


basic tomato sauce


1 T olive oil

1 medium onion, chopped

2 garlic cloves, peeled and slivered

1 28 oz can San Marzano tomatoes, whole and peeled, with juice

1 cup water

Sprig of basil

Salt and Pepper



Heat oil in a medium saucepan over medium heat. Add onion to oil and sauté until softened. Add garlic and sauté for one minute. Add tomatoes and juice crushing tomatoes with hands or carefully with a potato masher. Add I cup water. Bring to a boil and lower to a simmer. Add sprig of basil and a dash of salt.

Simmer, stirring the bottom frequently until thickened about 20 minutes. Add more water if needed.

Freezes well. Easily doubled.


Makes about 3 cups


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