Directions:
- Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
- Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
- Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
- Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.39 Kcal (931 kJ) | ||
| Calories from fat | 113.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.58g | 19% | |
|---|---|---|---|
| Cholesterol | 74.82mg | 25% | |
| Sodium | 392.53mg | 16% | |
| Potassium | 108.18mg | 2% | |
| Total Carbs | 14.25g | 5% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 12.72g | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 216.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 211.08 Kcal (884 kJ) | ||
| Calories from fat | 107.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 19% | |
|---|---|---|---|
| Cholesterol | 71.02mg | 25% | |
| Sodium | 372.56mg | 16% | |
| Potassium | 102.67mg | 2% | |
| Total Carbs | 13.53g | 5% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 12.08g | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 205.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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