Ricotta Gnudi with Pomodoro Sauce

It has been a while since I posted something on my blog. Actually in one week I managed to closed a door on my finger and hurt my back. We are working on a Garage Sale. And I can’t believe that a small box with my kids’ toys hurt my back so much since I am loading/ unloading/ moving around heavy cooking equipment, materiel and produces on a regular basis. I could NOT move. Crazy pain. Today is my first day when I function well..and I guess the proof is that I am posting a delicious recipe, you should try and adopt.

As a foodie, looking just at a food picture and I want to make it, right away. Sometimes I am lucky I can duplicate the recipe because I have all ingredients handy. Other times I have to wait to buy the ingredients.
This happened when a few weeks ago, Rosa May an amazing and talented food blogger and photographer mentioned on her Facebook that she had Gnudi for dinner and that is was amazing. I had no idea what Gnudi is-are. So I was happy when Rosa posted a link to the recipe: Ricotta Gnudi with Pomodoro Sauce. My hear jumped when I read the recipe I had all the ingredients and homemade tomato sauce from last summer made with our own tomatoes, onion and garlic and basil.
So I decided to make it for dinner. Oh My. I was above and beyond my gustative envision. It was absulutly delicous, light. We loved it.
Here is the recipe, adapted from Bon Apettit magazine

Ricotta Gnudi with Pomodoro Sauce
Adapted from Bon Appetit magazine

ingredients
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
3 cups homemade Pomodoro Sauce or tomato sauce

Preparation
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 30).
Cook gnudi in a large pot of 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.

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