Cacio E Peppe Ricotta Gnudi

This are the best Gnudis you have tried, for many reasons. First, they all cook in the same pan, no need for boiling water . Second, no potatoes! So no need for working with very hot potatoes. This is a simple recipe, as easy as blending flour, eggs, and cheese. Last but not least, its cheese and pepper, the classic combination that has turned everything and everyone into a “Cacio e’ Peppe” fan.

Ingredients:

• 1 large egg

• 2 oz. Freshly grated pecorino romano

• 100g All purpose flour

• 10 oz of homemade ricotta

• Freshly cracked black pepper

• Salt

• 2 oz unsalted butter

• 3 oz water (or chicken stock)

• 3 oz of cream

• More Pecorino romano, to garnish

Directions:

1. Start off by making the dough by mixing the egg, 2 oz of cheese, flour, ricotta and salt.

2. Mix the dough into a ball, then separating in four even pieces.

3. Stretch out each individual piece and cut into your desired size.

4. To cook these, we just melt the butter on a pan, adding our freshly cracked black pepper and our gnudis and waiting for one side to turn golden brown and delicious, when it does add your water, reduce halfway and add your cream. When your sauce is coating your gnuddis take them off the pan and finish with more cheese and pepper.