Gnocculi di Ricotta al Pomodoro Fresco Calabresi
Calabria — Cosenza province and throughout the region
Small ricotta dumplings from Calabria — similar to gnudi but traditionally simmered directly in fresh tomato sauce rather than water. Sheep's milk ricotta is drained, combined with egg, Calabrian Pecorino, and the minimum flour needed for cohesion, then shaped into small ovals between two spoons. They are cooked in a gently simmering tomato sauce (fresh pomodori San Marzano or local fiaschetto tomatoes, garlic, basil, olive oil) for 12–15 minutes. The ricotta absorbs the tomato as it cooks, and the starch from the dumplings slightly thickens the sauce.