Ricotta Gnudi

1. Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.

2. Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

3. Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.

4. Makes 6 first course servingss. Top with sauce of choice. I made bolognese.

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Nutrient	Quantity
Total fats	63.6346 g
Protein	57.3702 g
Carbohydrates	14.2521 g
Energy	861.1957 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.532 g
Water	363.3182 g
Aspartic acid	5.1777 g
Calcium, Ca	967.3348 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	251.5 g
Fiber, total dietary	0.0393 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Carotene, beta	149.6857 g
Niacin	0.5095 mg
Vitamin A, RAE	624.3115 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	3.2767 g
Riboflavin	1.1132 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0135 g
Glutamic acid	11.9314 g
Sodium, Na	452.0255 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5136 g
Total lipid (fat)	63.6346 g
Manganese, Mn	0.0476 mg
Proline	5.0913 g
Fatty acids, total saturated 16:0	19.5178 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.5418 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Choline, total	226.2788 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	1.4097 g
Serine	3.0937 g
Fatty acids, total saturated 10:0	1.0417 g
Fatty acids, total saturated 18:0	6.216 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.2801 mg
Selenium, Se	81.1256 g
Ash	5.159 g
Vitamin D	86.3593 IU
Fatty acids, total saturated 18:1 undifferentiated	14.7327 g
Pantothenic acid	1.7327 mg
Phenylalanine	2.862 g
Copper, Cu	0.1327 mg
Betaine	0.15 mg
Thiamin	0.079 mg
Retinol	610.7037 g
Methionine	1.4646 g
Iron, Fe	2.6202 mg
Carbohydrate, by difference	14.2521 g
Phosphorus, P	815.9408 mg
Folate, total	77.9461 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.25 mg
Fatty acids, total saturated 4:0	2.6056 g
Alanine	2.6309 g
Cholesterol	417.3324 mg
Valine	3.5679 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	2.0158 g
Glycine	1.5541 g
Glucose (dextrose)	0.185 g
Fatty acids, total saturated 14:0	6.2035 g
Zinc, Zn	5.9084 mg
Isoleucine	3.0072 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	0.7167 g
Fatty acids, total polyunsaturated	2.7027 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	6.0814 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	2288.4884 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	77.9461 g
Tryptophan	0.6505 g
Vitamin C, total ascorbic acid	0.0315 mg
Phytosterols	0.0825 mg
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Fatty acids, total saturated 6:0	0.4218 g
Tyrosine	2.9212 g
Vitamin B-12	1.9872 g
Vitamin K (phylloquinone)	5.1395 g
Fatty acids, total saturated	39.1894 g
Histidine	2.2365 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	18.282 g
Threonine	2.6231 g
Folate, food	77.9461 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1.9072 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.5 g
Vitamin D3 (cholecalciferol)	1.9072 g
Vitamin E (alpha-tocopherol)	1.024 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	56.0302 mg
Lysine	6.5251 g
Potassium, K	545.3821 mg
Cystine	0.5851 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Ricotta cheese	1 lb	789.2517	13.7892	58.8764
Egg	1	71.5	0.36	4.755
white pepper	1 pinch	0.444	0.1029	0.0032
purpose flour	0.75 cup	0	0	0
pecorino romano cheese	0.33 cup	0	0	0