Ricotta Gnudi With Pomorodo Sauce

• 16 ounces ricotta
• 1 large egg, beaten to blend
• 1 large egg yolk, beaten to blend
• 1/2 teaspoon freshly ground black better
• 1/2 teaspoon kosher salt plus more
• 1/2 cup fresh breadcrumbs (day old bread, 1 clove garlic, thinly sliced)
• 1/4-1/2 cups all-purpose flour
• 1/4 cup basil, thinly sliced
• 3 cups pomodoro sauce (basically, whatever you have on hand)

1. Make the breadcrumbs: Heat olive oil on medium heat in a small pan and toss in garlic. Once the garlic is fragrant, add in the bread, torn into chunks. Toss around on medium heat until the bread is toasted and crunchy, and the oil is absorbed, about 5-7 minutes. Transfer to a food processor and pulse until crushed (still chunky and not too fine).
2. Mix ricotta, egg, egg yolk, 1/2 parmesan, and 1/2 teaspoon salt in a large bowl until well combined. Add the breadcrumbs; stir until just combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more breadcrumbs by the tablespoon if it feels wet).
3. Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on a baking sheet and dust with more flour. Makes about 30.
4. Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, about 5-6 minutes. Gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center.
5. Using a slotted spoon, divide gnudi among bowls. Top with pomodoro sauce, more Parmesan and basil.

ricotta, egg, egg yolk, freshly ground black better, kosher salt, fresh breadcrumbs, flour, basil, pomodoro sauce

Taken from food52.com/recipes/28056-ricotta-gnudi-with-pomorodo-sauce (may not work)