Ricotta Gnudi in a Vodka Cream Sauce
Ricotta Gnudi in a Vodka Cream Sauce prepared with Tre Stelle® Extra Smooth Ricotta, Romano Cheese and MascarponePrep Time:
40 minutes Ready In:
1 hour or less Serves:
Gnudi 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 Vodka Sauce 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
Gnudi: 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. Vodka Sauce: 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.