I discovered my love for this soft pillowy pasta back when I first met my husband. It’s been a crowd pleaser ever since. Gnudi (gnocchi minus the potato sub ricotta) ⁣

Time: 45 min ⁣
Serves: 6-8

16oz ricotta cheese ⁣
1/2 cup Parmesan ⁣
2 Tbs olive oil ⁣
2 eggs ⁣
Salt and pepper to taste ⁣
1.5 cups all purpose flour ⁣
Your favorite pasta sauce (mine is @carfagnasmarket ) ⁣
Basil ⁣

1. Fill a large pot 3/4 full with water, some salt, and heat on high til boiling ⁣
2. In a separate bowl mix the ricotta, Parmesan, olive oil, eggs, and salt and pepper ⁣
3. Next begin adding flour 1/2 cup at a time and mix until combined, you should end up with a slightly sticky thick dough ⁣
4. Form the dough into a rough shaped ball, cover and refrigerate for about 15 min ⁣
5. Heat pasta sauce in large fry pan (it’s easiest to keep it directly across from water pot) ⁣
6. Remove dough from fridge, flour a work surface, grab a handful of dough, roll out into a snake shape, then take a knife and cut the snake into small 1 inch pieces⁣
7. After the first snake is cut into rectangles, take the rectangles and add to boiling water, swirl around so they don’t stick. And once the gnudi rise to the top, wait one more min then transfer to sauce ⁣
8. Continue working in batches until all gnudi are cooked and simmering in sauce ⁣
9. Plate and top with fresh basil, cracked pepper, Parmesan cheese and a drizzle of olive oil ⁣

Tip: If you’re like my family, and like things spicy, add some crushed red pepper to your pasta sauce ⁣

Enjoy! ⁣

  1. I was first introduced to these as a child, by our Lithuanian Grandma & mother. We would spread them with…

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