Divide the hot marinara sauce among 4 bowls. Remove the gnudi with a slotted spoon and place them directly in the bowls. Sprinkle with the remaining Parmigiano. Tips: Don't drain the gnudi into a ...

Gnudi is different because it replaces the potato in gnocchi with ricotta cheese or ricotta and spinach. It is similar to the filling that goes into spinach ravioli but without the outer pasta layer.

Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. Place the ricotta in a large ...

Divide the gnudi and sauce between 6–8 warm bowls, finish each bowl with a grating of lemon zest, a good drizzle of extra virgin olive oil and a few twists of black pepper. Mix the ricotta ...