Ricotta Gnudi All’amatriciana Recipe
guanciale, pomodoro, pecorino romano
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Ingredients
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Gnudi and Sauce Ingredients
Method
Preparation Steps
- 1
Shape the Gnudi
Dust your work surface with flour. Take small pieces of dough and roll them into balls or dumplings, about the size of a golf ball. Place them on a floured tray.
- 2
Cook the Guanciale
In a large skillet, heat olive oil over medium heat. Add the guanciale and cook until crispy. Remove the guanciale with a slotted spoon and set aside, leaving the fat in the pan.
- 3
Make the Sauce
In the same skillet, add canned tomatoes and season with salt and black pepper. Crush the tomatoes with a spoon and simmer for about 10 minutes, allowing the sauce to thicken.
- 4
Cook the Gnudi
Bring a large pot of salted water to a boil. Gently drop the gnudi into the boiling water. Cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 5
Combine and Serve
Add the cooked gnudi to the skillet with the sauce. Stir gently to combine. Serve topped with crispy guanciale and grated Pecorino Romano cheese.
