Gnudi are just like gnocchi except they’re made with ricotta instead of potatoes making them lighter and perfect for warmer weather. They are delicious seared or boiled with any sauce but traditionally they are served with brown butter and sage or tomato sauce. You can roll your gnudi with a fork, knife or grater but we recommend using a wooden gnocchi paddle. It comes in handy for making different pastas like gnocchi, garganelli and cavatelli too!
100 g AP flour
200 g Ricotta pressed (Pressed ricotta means to remove the liquid. You should use a good quality ricotta for this as well.)
32 g Egg Yolks
2.5 g Salt + more to taste
Combine egg yolks, ricotta and salt into a bowl and mix with a wooden spoon. Once these ingredients are well incorporated, begin adding flour a little at a time. Knead to combine but do not over work this dough. You do not want a tough dough.
Cover dough with a towel and let it rest for 10 minutes.
Break dough up into small sections. Roll out each small section of dough into long cylinders, making sure to keep them as even as possible. Cut each cylinder into ¾ – 1 inch pieces.
Once all cylinders are cut, take pieces one by one and place cut/rough end toward you. Using a gnocchi paddle, roll pieces away from you using your thumb. If you are using a butter knife, take the knife with the blade pointing away from you, lay the knife flat on top of the dough. With slight pressure, press down and roll towards yourself to fold into gnudi.
Boil in salted water until the gnudi float (about 2 minutes).