Recipe created and provided by Chef Crusco Catering in Austin, TX.
- 3-4 oz. Parmiggiano Cheese – finely grated (use3/4 cup with extra for garnish)
- 2 (16-ounce) containers Ricotta cheese
- 2 large eggs
- 1.5 tsps. Salt
- 1/2 tsp fresh Pepper
- 2 cups Flour
- 3 cups Chef Crusco Tomato Sauce
- Fresh Oregano or Basil leaves (for garnish)
- Finely grate Parmiggiano and place in a large bowl with the ricotta cheese, 2 eggs, salt and pepper. Mix well and add 1 cup of the flour and stir until just combined.
- Dust a sheet pant with some of the extra cup of flour. Using a spoon, scoop out golf ball-sized gnudi and gently drop them onto the sheet pan. Sprinkle the gnudi generously with the remaining flour. Transfer to the fridge and chill for about 30-45 minutes while you prep the water and the sauce.
- Bring a large pot of salted water to a boil and in another small pot, place 3 cups Tomato sauce and bring it to a gentle simmer. Meanwhile, pick oregano or a few basil leaves for garnish.
- Remove the baking sheet from the fridge and gently drop about 8-10 gnudi (at a time) into the pot of boiling water. Boil until the gnudi float and are firm to the touch (about 3-4 minutes).
- Using a spider or large slotted spoon, carefully transfer the gnudi to a large sheet pan and keep warm in a 200 degree oven. Repeat with remaining gnudi until they are all cooked.
- To serve, spoon warmed tomato sauce in a bowl. Top with 5-6 gnudi and more sauce if desired. Garnish with oregano or basil leaves and more Parmiggiano. Enjoy!