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Ricotta Gnudi with Pomodoro Sauce

Sara Jenkins
  • minutes
  • Serves 6

INGREDIENTS

16 oz

ricotta (about 2 cups)

1

large egg, beaten to blend

1

large egg yolk, beaten to blend

1/2 tsp

freshly ground black pepper

1/2 cup

finely grated Parmesan or Grana Padano plus more

1/2 tsp

kosher salt plus more

1/2 cup

all-purpose flour plus more

3 cups

Quick Pomodoro Sauce (click for recipe)