Subj : BH&G 2866
To   : ALL
From : DAVE DRUM
Date : Sun May 30 2021 13:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ricotta Gnudi w/Pomodoro Sauce
 Categories: Cheese, Dumplings, Sauces
      Yield: 6 Servings
 
     16 oz Ricotta
      1 lg Egg; beaten to blend
      1 lg Egg yolk; beaten to blend
    1/2 ts Fresh ground black pepper
    1/2 c  Fine grated Parmesan or
           - Grana Padano; + more
    1/2 ts Kosher salt; + more
    1/2 c  All-purpose flour; + more

MMMMM--------------------QUICK POMODORO SAUCE-------------------------
     28 oz Can whole peeled tomatoes
    1/2 c  Olive oil
      2 cl Garlic; chopped
    1/4 ts Sugar
           Salt
 
  MAKE THE POMODORO SAUCE: 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.
  
  MAKE THE GNUDI: 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.
  
  by Sara Jenkins
  
  Bon Appétit | February 2013
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 05 September 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chuck E. Cheese: Eat rat pizza at a child casino.
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