Ricotta Gnudi - cooking recipe

Ingredients

1 lb fresh ricotta cheese
1 large egg
1/3 cup finely grated pecorino romano cheese, plus additional
pecorino romano cheese, for serving (about 1 ounce)
1/2 teaspoon salt
1 pinch white pepper
3/4 cup all-purpose flour, plus additional
all-purpose flour, for coating

Preparation

Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
Makes 6 first course servingss. Top with sauce of choice. I made bolognese.