Home made Gnudi
Tomato sauce:
½ cup extra virgin olive oil
3 large garlic cloves
28 oz tomato puree or 2 cans of tomatoes (14 oz each), or Fresh tomatoes aprox 4-5 cups, pureed
½ to 1 teaspoon sugar
salt to taste
1/2 cup fresh basil chopped
Gnudi, about 30
2 cups ricotta
1 large egg
1 large egg yolk
1 cup Parmesan, freshly grated
½ cup + 1 tablespoon all-purpose flour + approximately the same amount extra flour
about ½ teaspoon salt or to taste
½ teaspoon black pepper
INSTRUCTIONS
Tomato sauce:
Heat the oil in a medium saucepan. Finely chop the garlic and cook it in the oil until it starts to change its color and becomes fragrant. It can burn very quickly, so be vigilant. If it burns, remove it from the oil with a slotted spoon, discard it, chop fresh garlic and start again.
whether using canned or fresh tomatoes, puree them first. Add about ½ teaspoon sugar, bring to a boil, then reduce the heat, add the basil and cover the pan and simmer the sauce for about 10-15 minutes. Add salt to taste.
Gnudi:
Bring a large pot of water to a boil and prepare the gnudi during the time the water needs to come to a boil.
Mix the ricotta, lightly beaten egg and egg yolk, Parmesan, ½ cup + 1 tablespoon all-purpose flour, salt and pepper to a bowl. Stir well until a ball begins to form. Gradually add some of the extra flour, one tablespoon at a time. If you didn’t have time to drain the ricotta you might need all the extra flour. The dough should feel a little resistant and should hold its shape when you try to form a gnudi.
Dust a large baking sheet generously with flour. Form the gnudi with the help of two tablespoons.
Take about ¾ tablespoon dough and remove it from the first spoon with the help of the second spoon. Repeat 2 or 3 times more until you have a nicely formed gnudi ( like a small football). Place the formed gnudi on the floured baking tray.
When the water boils, add some salt and turn the heat down to allow the water to come to a simmer. Do not let the water boil at any time while the gnudi are in the water as the rolling boil will break up the gnudi. Cook the gnudi in two batches. The gnudi will rise to the top of the pan rather quickly, but they need about 5-6 minutes cooking time. They are ready when they are cooked through, don't look doughy anymore and the inside is soft and fluffy.
Remove the gnudi from the water with a slotted spoon and let them drain well in a sieve. Cook the second batch.
Serve the gnudi with the sauce and more Parmesan.
The gnudi can be made in advance and reheated in simmering water or in the sauce.
They can also be frozen. Place frozen Gnudi into the hot water. Leave in the hot water until fully reheated.
