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Brunch Collection



  • 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


  • 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.
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