Bon Appetit's Ricotta Gnudi with Pomodoro Sauce

I've been wanting to attempt gnocchi of some type for a while now. I was definitely intimidated by the thought of making my own pasta, but I'm so glad I took the plunge. When I saw the recipe for ricotta gnudi in the February 2013 issue of Bon Appetit, I decided to go for it. Making these Italian dumplings with ricotta instead of potatoes was a good way to ease myself into making pasta. Also a small list of ingredients, most of which I have in my pantry, is a real selling point for me.

Professional

You could use an endless amount of sauces for this dish, and BA suggests this quick pomodoro sauce. I never make my own pasta sauce, but the simplicity (five ingredients!) and tastiness of this sauce is changing my ways. I made double the recipe so I could save some for later.

The trickiest part of the gnudi is definitely the consistency. You want the dough to form a ball, but try not to add too much flour, or it will taste like a dense paste. Plus you want the dumpling to be fluffy and light. On the other hand, add too little flour, and you risk the dumpling falling apart in the boiling water. Sounds like a debacle. But trust me: if I can make this right the first time, anyone can! Just follow BA's instructions, and once you've incorporated the first 1/2 cup of flour, only add more by the tablespoon until you get a soft, moist ball (I only added about three tablespoons). Once you think you've got it, STOP!

Perfection. Somehow.

Forming the football shaped gnudi gets easier as you go along. Just use two tablespoons, and scoop the dough back and forth between them until you get an oval. I think mine may have turned out a little bigger than they intended. Not a bad problem to have.

All that's left is to sink these bad boys into a pot of gently boiling water for about five minutes. I did mine in batches so as not to crowd the pot. Once they float to the top, leave them or else they'll be gooey in the center. Gross.

So fluffy

A few dumplings go a long way here so I'd suggest about five per serving. Dollop some sauce and whatever cheese you have lying around on top (I used smoked mozz), and you're set. This dish is seriously so impressive and takes minimal effort. Bon Appetit wouldn't steer you wrong.

Getting back to my Italian roots

Bon Appetit's Ricotta Gnudi with Pomodoro Sauce

Serves 6

Ingredients:

For Pomodoro Sauce:

1 28-ounce can whole peeled tomatoes

1/2 cup olive oil

2 garlic cloves, chopped

1/4 teaspoon sugar

Kosher salt

For Gnudi:

16 ounces ricotta (about 2 cups)

1 large egg, beaten to blend

1 large egg yolk, beaten to blend

1/2 teaspoon freshly ground black pepper

1/2 cup finely grated Parmesan or Grana Padano plus more

1/2 teaspoon kosher salt plus more

1/2 cup all-purpose flour plus more

Directions:

For Pomodoro Sauce:

Pulse tomatoes with juices in a blender to form a coarse puree. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato puree and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes.

For Gnudi:

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 just until 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 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have about 30).

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

Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

[Recipe from Bon Appetit, Feb. 2013]