Home Made Gnudi

Taken from https://www.theguardian.com/lifeandstyle/2018/jun/27/how-to-make-the-perfect-gnudi-recipe

What you need

• 500g ricotta cheese
• 1 egg
• yolk from 1 egg
• 50/75g parmesan freshly grated
• pinch of salt
• ground nutmeg, fresh
• semolina - lots (for covering)

Equipment

• sieve
• mixing bowl
• bowl for semolina
• grease free sheets for cover
• dish for the gnudi's
• pot for cooking the gnudi's

How you do it

• put the ricotta cheese into a sieve and let it drain for 30-45min
• put the ricotta in a mixing bowl. Add the grated parmesan, egg, egg-yolk, nutmeg and salt
• mix thoroughly
• put a generous amount of semolina in the other bowl and cover the bottom of the dish with it
• one by one do the following
• scoop out a small amount of the cheese mix and roll in your hand. should be roughly the size of a walnut
• dip and roll the ricotta ball in the semolina bowl until all sides are covered
• place in the dish
• when the bottom of the dish is full, cover it with grease free paper and add the semolina covered ricotta balls onto that. And when I say add semolina - i mean 'carpet-bomb' the lot with it. The more it is covered, the better - so it draws moisture out.
• when done, cover the dish and put in the fridge for 3 days

Cooking 

• fill a pot of water and bring to the boil. Add a generous amount of salt
• when boiling add the gnudi's one by one into the hot water, shaking off any excess semolina first
• keep the heat on a low simmer
• the dumplings will float to the top when ready