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Gluten-Free Ricotta Gnudi with Pomodoro Sauce

Gnudi are a delicious type of gnocchi dumpling which is made with flour and ricotta cheese, but uses less flour than typical gnocchi and are pillowy in a way that gnocchi never are. Gnudi dumplings go very well with pomodoro tomato sauce (recipe included) or other tasty tomato sauces. As a variation try them with brown butter and sage.

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 gluten-free all-purpose flour plus more
3 cups Quick Pomodoro Sauce*

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

1. 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).

2. 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).

3. 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).

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

*To make Quick Pomodoro Sauce:

1 28-ounce can whole peeled tomatoes
1/2 cup extra virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon coconut sugar or unrefined brown sugar
Himalayan salt (or sea salt or kosher salt)

Pulse tomatoes with juices in a blender to form a coarse purée. Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes. Add tomato purée and sugar and season with salt. Bring to a boil, reduce heat, and simmer gently until sauce is slightly thickened, 10-15 minutes. Do Ahead: Sauce can be made 3 days ahead. Cover and chill, or freeze for up to 3 months.

Makes 6 servings

Per serving: Calories (kcal) 440, Fat (g) 33, Saturated Fat (g) 11, Cholesterol (mg) 420, Carbohydrates (g) 19, Dietary Fiber (g) 2, Total Sugars (g) 6, Protein (g) 16, Sodium (mg) 820

Original recipe and image source: http://www.bonappetit.com/recipe/ricotta-gnudi-with-pomodoro-sauce

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