How to Make Gnudi

The Italian term for "nude," these tender little dumplings are a cousin of gnocchi. Made with ricotta rather than potato, they're more delicate, take to a wide variety of sauces and instantly feel special occasion, though the effort required to prepare them is fairly minimal.

Difficulty: Moderate

Instructions

Things You'll Need:

• Fine mesh sieve
• Large bowl
• Cheesecloth
• Baking sheet
• Parchment paper
• Slotted spoon
• 16 ozs. ricotta
• 1 large egg
• 3/4 cup all purpose flour, plus additional for dredging
• 1/2 cup finely grated Parmigiano-Reggiano
• 1/4 tsp. freshly grated nutmeg
• 1/2 tsp. kosher salt, plus extra as needed
• 1/2 tsp. freshly grated pepper

1. Line sieve with cheesecloth and place over a bowl. Fill sieve with ricotta, and allow to drain for 45 minutes.

2. Make gnudi by beating the egg until frothy. Add cheese, salt, freshly cracked pepper and nutmeg.

3. Add ricotta, and stir until thoroughly combined.

4. Incorporate 3/4 cup of flour in batches, and stir after each addition until combined.

5. Cover mixture and chill in refrigerator for 2 hours.

6. Line a baking sheet with parchment paper, and bring a large pot of water to a boil. Sprinkle 1/2 cup of flour onto a plate.

7. Remove the gnudi from the refrigerator. Form gnudi mixture into small balls, using about a teaspoon of the batter for each. Dip balls into flour, shaking off excess. Place them on the lined baking sheet and push gently to flatten into a stubby, log-like shape.

8. Add a tablespoon of salt to boiling water. Working in batches, gently drop gnudi into the boiling water. Gnudi are done cooking shortly after they rise to the surface; this takes about 5 to 6 minutes. Remove with a slotted spoon.

9. Place gnudi directly on a serving platter and top with warmed sauce.

Tips & Warnings

• Gnudi can be prepared through step seven a few hours in advance and kept covered in the refrigerator.