Gnudi with lemon-thyme butter and breadcrumbs
Bread
We've been spoiled over the years with access to exceptional ricotta - first in New York with Salvatore BKLYN and with 3-Corner Field Farm's wonderful sheep's milk version, and now in RI with Narragansett Creamery's award-winning ricotta. My favorite way to eat it is straight from the container, but for something a little fancier I love making gnudi, light little ricotta dumplings. This recipe is an old standby, one which I shared with EdibleRhody magazine in 2009 to accompany an article about Narragansett Creamery and their wonderful cheeses. It's one of our favorites to this day, and I hope you'll like it too. - lastnightsdinner
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