1 tub | 475 g Tre Stelle® Extra Smooth
Ricotta Cheese, drained
1/2 cup | 63 g Tre Stelle® Grated Romano Cheese
1 large egg, beaten
1 large egg yolk, beaten with egg (above)
pinch salt and freshly ground black pepper
1/2 cup all purpose flour
1/4 cup | 60 g Tre Stelle® Mascarpone
1 tbsp olive oil
pinch red pepper flakes
1 jar | 655 g your favourite marinara sauce
1/2 cup vodka
In a large bowl combine Ricotta and Parmesan Cheese,
egg/egg yolk, salt and pepper; stir to combine. Add flour and stir
only until combined (do not over mix). If mixture seems ‘wet’ add
another tablespoon of flour, mixture should form into a soft ball.
Dust a baking sheet with flour. Using two teaspoons shape
mixture into football shapes (quenelles). Cover and refrigerate
until ready to use. Makes 35 quenelles.
In a medium saucepan over medium heat add olive
oil and chili flakes; cook until fragrant – 2 minutes. Remove from
heat and carefully add marinara sauce and vodka. Bring back to
medium heat and simmer approximately 20 minutes. Add cream,
stir and keep warm on low heat until ready to serve.
Bring a large pot of salted water to a boil; add gnudi and cook
until tender – approximately 5 minutes (gnudi will rise to the top
when cooked through). Using a slotted spoon divide gnudi into
bowls or a large platter. Top with vodka sauce and serve.
Created By: Tre Stelle Kitchen