Meatless Monday this week involved a lovely light ricotta gnundi in a divine Pomodoro sauce. It comes together pretty quick, but you do need some time for freezing the gnundi for 30 minutes – 1 hour. I use a 1 inch cookie scoop to form the gnundi, you can also use two spoons.
1 28 oz can tomatoes, puréed
2 TBSP olive oil
4 cloves garlic, minced
16 oz ricotta
1 large egg and 1 egg yolk , lightly beaten
1/2 tsp pepper
1/2 c Parmesan, finely grated
1/2 tsp salt
1/2 c flour, plus more for dusting
Parmesan and toasted pine nuts
Heat oil over medium heat, add garlic and cook for 1 minute. Add tomatoes, olive oil, garlic and salt. Bring to boil then simmer for 15 minutes.
In a large bowl combine gnundi ingredients.
Place a piece of parchment on a large baking sheet, dust with flour.
Form gnundi into 1 inch balls with a cookie scoop or two spoons. Dust with flour and freeze for 30 minutes.
Bring a large pot of salted water to a boil, add gnundi and cook for 6 minutes.
Serve with sauce, Parmesan and pine nuts.