Ricotta Gnudi

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Lottie Doof


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16 ounces ricotta (about 2 cups)

1 large egg, beaten to blend

1 large egg yolk, beaten to blend

1/2 teaspoon freshly ground black pepper

1/2 cup finely grated Parmesan or Grana Padano plus more

1/2 teaspoon kosher salt plus more

1/2-3/4 cup all-purpose flour plus more

1 28-ounce can whole peeled tomatoes

1/2 cup olive oil

2 garlic cloves, chopped

1/4 teaspoon sugar

Kosher salt

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