Ricotta Gnudi

• 1 lb fresh ricotta cheese
• 1 large egg
• 1/3 cup finely grated pecorino romano cheese, plus additional
• pecorino romano cheese, for serving (about 1 ounce)
• 1/2 teaspoon salt
• 1 pinch white pepper
• 3/4 cup all-purpose flour, plus additional
• all-purpose flour, for coating

1. Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
2. Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
3. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
4. Makes 6 first course servingss. Top with sauce of choice. I made bolognese.

ricotta cheese, egg, pecorino romano cheese, pecorino romano cheese, salt, white pepper, allpurpose flour, flour

Taken from www.food.com/recipe/ricotta-gnudi-304773 (may not work)