You never want to look back on something and think, "I should have eaten that." NO REGRETS.
1 cup ricotta
1/2 cup grated Parmesan, plus more for topping
1 tsp salt
1/2 tsp black pepper
1 cup flour
1 1/4 cups pomodoro sauce
1 3/4 cups mozzarella, grated
In a medium bowl, combine the ricotta, egg, Parmesan, salt and pepper. Gradually mix in the flour until a thick paste forms. Divide the gnudi mixture into twelve 1 1/2-tablespoon portions. Flour your hands and shape them into balls. Let sit while you bring a large pot of salted water to a boil.
Preheat oven to 400 degrees. Once the water is boiling, gently lower in 4 to 6 gnudi at a time. Boil them for 6 minutes, which will be about 2 minutes longer from when they start to float. Lift out with a slotted spoon and drain on paper towels. Repeat with remaining gnudi.
Place the cooked and drained gnudi into a baking dish. Top with pomodoro sauce and generous handfuls of grated mozzarella and Parmesan. Bake for 12 to 15 minutes, until the sauce is bubbling and the cheese is melted and browning. Serve immediately.