Ricotta Gnudi

• fresh ricotta cheese↗1 lb
• large egg↗1
• finely grated pecorino romano cheese1⁄3 cup

  plus additional

• pecorino romano cheese↗

  for serving (about 1 ounce)

• salt↗1⁄2 teaspoon
• white pepper1 pinch
• all-purpose flour↗3⁄4 cup

  plus additional

• all-purpose flour↗

  for coating

Step-by-step instructions

1. 1

   Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.

2. 2

   Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

3. 3

   Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.

4. 4

   Makes 6 first course servingss. Top with sauce of choice. I made bolognese.