-
1
In a food processor, combine the ricotta, grated Parmesan, eggs, egg yolk, 1/4 cup of the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
-
2
Process to form a smooth paste.
-
3
Th is can be done a day or two in advance; store covered in the refrigerator.
-
4
Bring a large pot of salted water to a boil.
-
5
Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
-
6
Spread the remaining 1 cup flour on a plate.
-
7
Using a small ice cream scoop, melon baller, or teaspoon, scoop the ricotta mixture into little balls.
-
8
Dont worry if they are not perfectly round; as long as theyre uniform in size, its cool.
-
9
Dip the scoop in water periodically to rinse.
-
10
Lightly dredge the balls in the flour to coat, tapping off the excess.
-
11
At this point, you can roll the gnudi in your hands to make them round.
-
12
Working in batches, slide the gnudi into the boiling water.
-
13
Cook until the gnudi rise to the surface, about 2 minutes.
-
14
Once they float, cook for another minute.
-
15
With a slotted spoon or wire skimmer, transfer the gnudi to the ice bath.
-
16
Repeat with the remaining dough.
-
17
Remove from the ice water and pat dry with paper towels.
-
18
The gnudi can be made a day or two in advance; store in a covered container in the fridge, drizzled with oil.
-
19
Place a large heavy skillet over medium heat and pour in an inch of oil.
-
20
When the oil is hot, fry the gnudi in batches until golden on all sides, about 4 minutes.
-
21
Dont move them around too much or they wont develop a nice golden crust.
-
22
Transfer to a paper towellined platter and season with salt and pepper.
-
23
To serve, arrange the fried gnudi on a platter and top with shaved Parmesan.
-
24
Serve the creme fraiche on the side for dipping.
-
25
Whisk together the creme fraiche, zest, and salt in small bowl.
-
26
Cover and refrigerate until ready to use or up to 2 days.
-
27
Right before serving, drizzle with truffle oil, if using.
