Can't wait to make this! Do you find that Ricotta that is fairly dry and spreadable (like the brilliant Salvatore Ricotta) really needs to be strained or is this more a fail-safe direction for ricotta in general?
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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!
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.