What these really seem to be is an Italian dumpling with the most wonderful tomato sauce. Very simple. Very plain. Very good. The gnudi preparation took about 1/2 hour and the sauce just a few minutes. I cheated and used pureed tomatoes so it went even quicker than if I had pureed whole canned tomatoes.
These were definitely a meal unto themselves with a little broccolini on the side and an extra dusting of Parmesan cheese on top. We're looking forward to the leftovers tomorrow!
16 ounces ricotta (about 2 cups)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano plus more
1/2 teaspoon kosher salt plus more
1/2 cup all-purpose flour plus more
3 cups Quick Pomodoro Sauce
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).
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.
Pomodoro Sauce Preparation
1 28-ounce can whole peeled tomatoes
1/2 cup olive oil
2 garlic cloves, chopped
1/4 teaspoon sugar
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.