Hey a everyone.
I have been have a bit of trouble with gnudi lately in that the little bugger turn to complete blobs once they're boiled.
I use a recipe that uses just ricotta, parm, semolina and time. I have noticed that some people use eggs as well and just wonder what role they play in the structure of the gnudi.
I have made them with store bought ricotta a number of times and it has turned out perfectly every time. As soon as home made ricotta enters the equation it's a complete flop. I've tried draining my ricotta overnight so it's firm and also just for a few hours so it's softer. Ive also tried using egg in the gnudi, though I was more or less just guessing. It seems to fare even worse than when there was no egg.
Any help would be greatly appreciated. At a complete roadblock here.
Thanks!!
