Although this dish is traditionally made with fresh, homemade ricotta cheese, I decided to break from tradition and use part-skim ricotta to cut down on some calories and fat. Because you want the flavor of the gnudi to shine through, I would recommend serving them with either a simple browned butter sauce or tomato sauce. I’ve included a basic tomato sauce recipe that is so easy, you can make it while the gnudi are chilling in the fridge. If you’re pressed for time, simply heat up some of your favorite jarred sauce. Your kids will also love this family-friendly dish so get your little helpers ready in the kitchen- they’ll love playing with the sticky dough and rolling the dumplings around in the flour. Buon appetito!
1 ½ cups all-purpose flour, divided use
Note: For nutritional calculations, I did not include the full 1 cup flour used for dredging the gnudi but rather used 1/4 cup, which is the amount of flour that adhered to the gnudi (the rest is discarded).
What’s your favorite restaurant dish that you like (or would like) to recreate at home?