This, in my not-so-humble but somewhat cheap opinion, is silly.
This is a lie.
you might, and they taste great.
Its a straightforward recipe, but people get kind of weird about it.
Im not saying those recipes are bad.
If you want to pay extra for premium ricotta, youre welcome to.
The dumpling is mostly cheese, after all, and even bad cheese is pretty good.
Like most gnudi recipes, this one stresses the importance of using ultra-creamy, high-quality ricotta.
Freezing is the other key to stable dumplings.
The same principle applies here.
I froze my gnudi dough twiceonce before shaping into balls, and again after shaping, but before boiling.
The other thing I did was simplify the portioning usingthis meatball trickI read about on Reddit.
Just like your choice of cheese, however you choose to plate your gnudi is fine.
Place three paper towels on top and press down to remove excess moisture.
Replace wet paper towels with a fresh paper towel and press again.
Transfer the cheese to a large mixing bowl and add all remaining ingredients, except for the flour.
Set the dish in the freezer for 10 minutes.
Dust a rimmed baking sheet with 1/4 cup of flour.
(I used a rimmed quarter sheet.)
Once everyone is floured, place the baking sheet in the freezer for 15 minutes.
You want bubbles, but you dont want your water to be on the verge of boiling over.
This is also a good time to brown some butter or heat your sauce in a large sauce pan.
Do that for 3-5 minutes, until they float to the top and are warmed through.
Transfer each batch to the warmed sauce using a slotted spoon, until all are cooked and sauced.
Serve immediately with more parm, and parsley or basil for garnishing.
