A question about a recipe: Gnudi with Lemon-Thyme Butter and Breadcrumbs

lastnightsdinner added almost 2 years ago

Hi there! I think if you're using the Salvatore or a ricotta with similar texture (or a sheep's milk ricotta, which also tends to be less wet), you can probably skip the straining. Good luck and I hope you enjoy it!

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Meatballs&Milkshakes added almost 2 years ago

I tend to strain the ricotta until I think meatball sized scoops will almost hold their shape. The problem is, if it's too wet then you have to add a lot more flour to make the gnudi hold their shape and not fall apart in the water.

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