Gnudi

1. 1

   In a medium bowl whisk together first six ingredients. Slowly add semolina using just enough to bind everything together, although it will still be a bit loose.

2. 2

   Chill mixture for 1 hour. Using two spoons (I used deep teaspoons) scoop up the filling and roll it from one spoon to another until you get a perfect, somewhat elongated egg shape. Carefully transfer to a baking sheet dusted with flour. Cover and chill for another hour.

3. 3

   In a large pot bring 3 quarts of salted water to a rapid boil. Carefully drop half the gnudi into water and lower heat to a gentle boil. Cook for 5 or 6 minutes. Pull out gundi with a ladle or spider and drain. Repeat with the rest of the gnudi. Serve with your favorite marinara sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.