Recipe below video.
250 grams of Ricotta Cheese
38 grams of Parmesan
Fresh black pepper
Handfull of parsley
Sweet Ginger Sauce (or Sweet chili sauce)
A pack of semolina flour
Use propper kitchen paper for this task. Using low quality paper will just leave a paper trail in your dish; something you never want.
Fold paper and place the Ricotta on top. Take some more paper and press, squeezing the cheese. Change paper and repeat until most liquid is gone. This takes some time, but patience will pay off. When you reach a rubber like texture and your cheese breaks easily into bits, you're done.
Finely grate 38 grams of Parmesan. Mix with Ricotta and a generous amount of fresh ground pepper. Your dough should have a cream cheese like texture when finished.
Leave the dough in the fridge for 10 minutes to settle.
Take semolina flour and cover the bottom of one bowl. Pour generous amounts in another. Roll big marble sized balls of your cheese dough and place the in the bowl with the most flour. Roll them around, covering the ball. Place on the bed of semolina flour.
When all balls are in their bed, cover completely with semolina flour and refrigerate for 24 hours. This is to form a crust, that will stand boiling and frying the next day.
Boil water with rich amounts of salt. Cook the Gnudi balls for 4 minutes.
Take out and place on a plate with olive oil. The balls are very sticky, so a thin layer of oil will solve sticky problems.
Take some olive oil on your finger tips and place the balls in a hot pan with olive oil. Fry them golden. Sprinkle on some Kosher salt.