Ricotta Gnudi

1 lb fresh ricotta
1 c flour + additional
1 lg egg
⅓ c finely grated Parm-Reggiano
1 T kosher salt
½ t freshly ground white pepper
2 c Odd Fellow Marinara Sauce

In a large mixing bowl, combine the ricotta, ¾ cup of the flour, the egg, cheese, salt, and pepper. Use a wooden spoon to mix ingredients together well. Lightly flour your work surface and a baking sheet for holding the shaped gnocchi. With floured hands knead the ricotta mixture briefly; it will be quite wet and sticky at this point. Dump the mixture out onto your work surface.

Cut off a piece of the gnocchi dough and try rolling it into a ¾ -inch thick log. If you can’t get it to roll, add a little more flour to the dough and try again. You want as little flour as possible to keep these together so the resulting gnocchi will be light and ethereal. Cut the log into 1-inch pieces and then into little balls. If you have a gnocchi board, hold it at a 45-degree angle over your floured baking sheet and roll each ball down the length of it to give the gnocchi grooves. As the gnocchi nears the end of the board, let it drop onto the baking sheet. If you don’t have a gnocchi board, hold a fork, tines facing down, and roll the ball down the length of the tines. Repeat until all of the dough is rolled and cut. Freeze the gnudi, about 1 hour. (Because they are so soft, they are much easier to handle so do this even if you plan to use them soon.)

To serve, bring a large pot of well-salted water to a gentle boil. In batches, drop the gnocchi into the water and cook until they float, about 1 to 2 minutes. As each batch cooks, remove them with a slotted spoon and keep them warm or transfer them directly to the sauce they are being served with.

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