Ingredients
Equipment
Method
Directions:
- In a mixing bowl, combine the drained cottage cheese and egg yolk. Use a fork or potato masher to break down the cottage cheese until smooth but still slightly chunky.
- Add the freshly grated Parmesan cheese, kosher salt, black pepper, and ground nutmeg to the bowl. Stir until everything is well combined.
- Gradually add the all-purpose flour, mixing until a soft dough forms. If the dough is too sticky, add a little more flour, but be careful not to overwork it.
- Dust your countertop with flour. Take a small amount of dough and roll it into a ball, about the size of a golf ball. Place the formed gnudi on a floured surface and repeat until all dough is shaped.
- Bring a large pot of salted water to a gentle boil. Carefully drop the gnudi into the boiling water in batches. Once they float to the surface, they are done (about 2-3 minutes). Use a slotted spoon to remove them and transfer to a plate.
- While the gnudi are cooking, heat your marinara sauce in a separate saucepan until warmed through.
- Plate the gnudi and generously spoon marinara sauce over the top. Garnish with additional grated cheese and a sprig of fresh basil.
Notes
- Store leftover gnudi in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or sauté in a skillet with olive oil.
- To freeze gnudi, place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.