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?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Meet the Community Picks from our latest contest
Dessert, Sans Oven
A Beefy Korean Barbecue Classic
Bright, Fresh Tomato Sauce
How a Tomato Gets Its Price
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.