- 1 cup ricotta
- 1 egg
- 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.