Gnudi

I made ricotta gnudi for J., mostly because I've been enjoying the pasta roller I got for my birthday and wanted to branch out into the pasta world. J. really likes the gnudi from The Spotted Pig, where they make it with sheeps' milk ricotta and sauce it with brown butter and fried sage leaves.

I started with this recipe from Bon Appetit, just for the gnudi. I served it with the tomato sauce I made the farmers' market.

The funny thing is that the recipe has you rest the dough for an hour. We went to the Spotted Pig after the blackout, and were told there were no gnudi, as they need to be made the day before. There is a real big difference between a 1 hour rest and 24, though! I know the flour needs time to absorb all the moisture, but why the difference?

They came out light and fluffy, a beautiful bowl of pillows. Sorry for no picture!