I tried to make gnudi the other week. It was a bit of a disaster. I think the ricotta we used was too soft, or we didn't leave them to cool for long enough, or put enough semolina on or something. But we just ended up with a buttery, sagey, ricotta covered mess. It was tasty, but looked foul.
I tried to make gnudi the other week. It was a bit of a disaster. I think the ricotta we used was too soft, or we didn't leave them to cool for long enough, or put enough semolina on or something. But we just ended up with a buttery, sagey, ricotta covered mess. It was tasty, but looked foul.