1 pound Easy Homemade Ricotta (recipe follows), drained if very wet
¾ to 1 cup all purpose flour, plus more as needed
1 large egg, lightly beaten
⅓ cup finely grated Parmigiano-Reggiano (optional)
1 tablespoon salt
½ teaspoon freshly ground white pepper
1In a large mixing bowl, combine the ricotta, ¾ cup flour, the egg, cheese, salt and pepper. Use a wooden spoon to mix ingredients together well. Lightly flour your work surface and a baking sheet. With floured hands, knead the ricotta mixture briefly; it will be quite wet and sticky at this point. Transfer the mixture out onto your work surface.
2Cut off a piece of the dough and try rolling it into a ¾-inch thick log. If you can’t get it to roll, add a little more flour to the dough and try again. Use as little flour as possible so the resulting gnudi will be light and ethereal. Cut the log into 1-inch pieces and then into little balls. If you have a gnocchi board, hold it at a 45-degree angle over your floured baking sheet and roll each ball down the length of the board to give the gnudi grooves. As each gnudi nears the end of the board, let it drop onto the baking sheet. If you don’t have a gnocchi board, hold a fork, tines facing down, and roll the ball down the length of the tines. Repeat until all of the dough is rolled and cut. Freeze the gnudi, about 1 hour.
3Bring a large pot of well-salted water to a gentle boil. In batches, drop the gnudi into the water and cook until they float, about 1 to 2 minutes. As each batch cooks, remove them with a slotted spoon and keep them warm. Serve with marinara sauce.