Ricotta Gnudi

Makes 24 gnudis

16 ounces ricotta (about 2 cups)

2 large eggs, beaten to blend

1/2 teaspoons freshly ground black pepper

1/2 cup finely grated Parmesan or Grana Padano plus more

1/2 teaspoons kosher salt plus more

3/4 cup all-purpose flour plus more

Mix ricotta, eggs, 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). For crispy gnudis, saute.

Using a slotted spoon, divide gnudi among bowls. Top with Pomodoro Sauce and more Parmesan.

85 calories per gnudi