Ricotta gnudi with pomorodo sauce
These little guys are somewhat like gnocchi, but without the potato flour and (failed) attempts at piping them out of a bag. In Italian, gnudi means "naked", so you can think of them like the filling of a ravioli, but without the pasta wrapper. They're light and pillowy in a way that pasta or ravioli isn't. Basically, they're a delight. Plus, they're decidedly fancy for not a lot of work. I may even go so for as to say they're healthier than regular pasta or gnocchi because the shape is formed by strained ricotta instead of a boat-load of flour.
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<br />(Ok, not that healthy because they contain whole-milk ricotta (don't get the diet stuff. ick), but as far as health rankings go, I feel like current zeitgeist says carbs are the worst. So there's that.)
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<br />This recipe is adapted from Bon Appetit magazine.
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