Ricotta Gnudi with Pomodoro Sauce

Here is a different kind of pasta of sorts.  Actually I'm not even sure it should be considered pasta even though it was categorized as such in the February 2013 issue of Bon Appetite.  I have seen gnudi listed on menus in Italian restaurants and I always secretly giggle to myself because of the pronunciation.  You see, it's pronounced like nudie and I'm a silly, immature middle aged lady who giggles at words like nudie.

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!

Ricotta Gnudi
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

Gnudi Preparation
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.

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
Kosher salt
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.