Ricotta Gnudi in Parmesan Broth

Name: Ricotta Gnudi in Parmesan Broth
Yield: 4 to 6 servings
Ingredients: 6 cups low-sodium chicken broth; 1 teaspoon freshly ground black pepper; 1/4 cup freshly grated Parmesan cheese; 2 1/2 cups whole-milk ricotta cheese; 1/2 cup freshly grated Parmesan cheese; 1 egg; 1 egg white; 2 ounces prosciutto, chopped; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup plus 2 tablespoons all-purpose flour, plus 1 cup for dredging

January 26, 2012

Gnudi translates literally as “nude,” a reference to the fact that these little dumplings are basically “naked” raviolis—the fillings without their pasta wrappers. Served in a savory broth, this is a comforting winter meal.

Recipe notes

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