Ingredients
6
6 servings
- •16 ounces ricotta cheese
- •0.5 cup freshly grated Parmigiano-Reggiano cheese
- •1 large egg, beaten
- •1 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
- •0.13 teaspoon freshly grated nutmeg
- •0.75 cup Italian-style tipo 00 flour
- •0.5 cup semolina flour
- •1 tablespoon flour for dusting
- •1 (16 ounce) jar marinara sauce
- •0.25 cup freshly grated Parmigiano-Reggiano cheese, or to taste
- •2 tablespoons fresh basil, cut into ribbons
Instructions
- Bring a large pot of salted water to a gentle boil.
- Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
- Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
- 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.
- 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.
- Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
- Drain gnudi and transfer to bowls.
- Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
- Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.
Nutritional Facts
Per 6 servings
- Calories: 338
- Carbohydrate: 38g
- Fat: 12g
- Fiber: 3g
- Protein: 19g
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