Heya everyone. Gnudi has been my mission for the past 7 years or so and for some reason every time I try it with homemade ricotta it fails. On the flipside if I use store bought, it works. Every...single....time.
I'm just curious what could be going wrong. Ive heard moist ricotta is best, then no the drier the better. Completely bury the gnudi in semolina. No, just sprinkle it. Cover the tray tightly to let the crust form. No leave it open so air can circulate.
Just curious what has worked for anyone else who has tried. Mine pretty much fall apart in the water at about minute 2 of 3. Or at least start to, then just end up as a pile of cheese goo in the pan. I typically use a 1/2oz ice cream scoop for portioning. Any help would be greatly appreciated. Thanks so much!!
