Ingredients
- 3/4 lb Italian Turkey Sausage
- 2 cups Ricotta cheese
- 1/4 cup Pecorino Romano Cheese grated, plus more for garnish
- 1 Egg beaten
- 2 tsp Red pepper flakes use as desired
- 1 cup Fresh parsley chopped
- 1/2 cup All-purpose flour as needed
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Butter
- 4 cloves Garlic minced
- 1/2 cup Sun dried tomatoes sliced
- 1/4 cup Fresh basil chopped
- 4 Dinner rolls warmed in the oven for about 3 to 5 minutes right before serving
Instructions
- Preheat the oven to 400 degrees. Place the sausage on a foil lined baking sheet and cook to an internal temperature of 155 degrees using a thermometer and a nicely browned exterior. Set aside, slice before serving.
- In a bowl mix the ricotta, pecorino, egg, red pepper flakes, and half of the parsely. Mix well, season with salt and pepper to taste. Mix in the flour a little at a time until the mixture becomes a sticky dough. (Use more or less flour as needed).
- Bring a pot of salted water to a boil.
- Using a teaspoon portion the ricotta mixture. Roll into balls and lightly coat in flour. Then cook in the boiling water until they start to float. Remove with a slotted spoon and set aside.
- Heat a non-stick pan over medium heat. Once hot, add the oil and butter, once the butter melts saute the garlic until golden brown. Add in the sun dried tomato and gnudi. Gently saute to infuse the gnudi with flavor. Season with salt and pepper to taste. Remove from the heat and stir in the basil and remaining parsley.
- Garnish with pecorino. Serve immediately with bread.
Notes
Pro Tips: If making fewer portions beat the egg and use the recommended amount, reserve the remaining egg in a sealed container for breakfast or other recipes if desired.
Nutrition
Calories: 658kcal | Carbohydrates: 40g | Protein: 38g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1281mg | Potassium: 956mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2716IU | Vitamin C: 52mg | Calcium: 501mg | Iron: 13mg
Ricotta Gnudi
Ingredients
- 3/4 lb Italian Turkey Sausage
- 2 cups Ricotta cheese
- 1/4 cup Pecorino Romano Cheese grated, plus more for garnish
- 1 Egg beaten
- 2 tsp Red pepper flakes use as desired
- 1 cup Fresh parsley chopped
- 1/2 cup All-purpose flour as needed
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Butter
- 4 cloves Garlic minced
- 1/2 cup Sun dried tomatoes sliced
- 1/4 cup Fresh basil chopped
- 4 Dinner rolls warmed in the oven for about 3 to 5 minutes right before serving
Instructions
- Preheat the oven to 400 degrees. Place the sausage on a foil lined baking sheet and cook to an internal temperature of 155 degrees using a thermometer and a nicely browned exterior. Set aside, slice before serving.
- In a bowl mix the ricotta, pecorino, egg, red pepper flakes, and half of the parsely. Mix well, season with salt and pepper to taste. Mix in the flour a little at a time until the mixture becomes a sticky dough. (Use more or less flour as needed).
- Bring a pot of salted water to a boil.
- Using a teaspoon portion the ricotta mixture. Roll into balls and lightly coat in flour. Then cook in the boiling water until they start to float. Remove with a slotted spoon and set aside.
- Heat a non-stick pan over medium heat. Once hot, add the oil and butter, once the butter melts saute the garlic until golden brown. Add in the sun dried tomato and gnudi. Gently saute to infuse the gnudi with flavor. Season with salt and pepper to taste. Remove from the heat and stir in the basil and remaining parsley.
- Garnish with pecorino. Serve immediately with bread.
Notes
Pro Tips: If making fewer portions beat the egg and use the recommended amount, reserve the remaining egg in a sealed container for breakfast or other recipes if desired.
Nutrition
Calories: 658kcalCarbohydrates: 40gProtein: 38gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 177mgSodium: 1281mgPotassium: 956mgFiber: 5gSugar: 9gVitamin A: 2716IUVitamin C: 52mgCalcium: 501mgIron: 13mg
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