INGREDIENTS

• 8 ounces ricotta cheese
• 1 Eggland’s Best® Egg (large)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped roasted garlic
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup butter
• Parsley, if desired

Instructions

• Combine ricotta cheese, egg, parsley, garlic and salt in bowl.
• Add 1/2 cup flour; stir until well mixed. Cover; refrigerate at least 30 minutes.
• Bring large pot of salted water to boil. Place additional flour into pie pan.
• Drop scant tablespoons dough into flour. Gently roll dough in flour, shaking off excess.
• Melt butter in 12-inch skillet over low heat. Drop gnudi into boiling water; cook 3-5 minutes or until gnudi rise to top. Remove each gnudi from water as it rises; place into skillet. Increase skillet heat to medium. Cook, turning occasionally, 10-12 minutes or until golden brown.
• Place into serving dish; pour remaining butter over top. Garnish with parsley, if desired.