Ricotta gnudi

Ricotta Gnudi in Tomato Sauce Salad of Local Lettuces Ingredients: Ricotta Egg Flour Parm Tomatoes (canned) Lettuces 1/2 lemon (other half is for chicken dish) (For best results, read recipe fully before beginning.)

1) Start the sauce: - Put tomatoes in a small sauce pan and break up - using your hands or a large spoon - into a coarse puree (alternative, pulse in the blender until broken down). Add a glug of olive oil and season with salt and pepper and bring to the simmer. Cook until thickened slightly, about 10 minutes.

2) Make the gnudi: - While the sauce cooks, finely grate the parm.

- Heat a large pot of generously salted water to the boil on high.

- In a bowl, mix together the ricotta, egg, and about 3/4 of the grated parm. Season with salt and pepper and mix to combine. Add 1/4 cup of the flour and stir until mixture forms a ball (will be soft and moist with some bits of ricotta remaining visible). Add more flour, a tablespoon or so at a time, if mixture is wet and very sticky.

- Dust a sheet pan or large plate with flour. Using 2 equal sized spoons, or your hands, form mixture into football-shaped dumplings and place on flour-dusted tray. You should end up with around a dozen dumplings, depending on size.

3) Cook the gnudi: - Cook the gnudi in the boiling salted water, adding them gently and one at a time, until cooked through and tender, about 4 to 5 minutes.

- Using a slotted spoon, transfer cooked gnudi to the pan with tomato sauce and simmer, stirring gently, until coated with sauce, about 1 minute.

4) Dress the salad and finish the dish: - Toss lettuces in a bowl with olive oil, salt, and pepper, and the juice of the 1/2 lemon.

5) Finish the dish: - Divide the gnudi between 2 dishes and top with the remaining grated parm. Serve the salad alongside. Enjoy!