Ricotta Gnudi with Cherry Tomatoes and Marjoram

End of Summer's tomatoes are on in full swing, and one of my favorite, scrumptious recipes is Ricotta Gnudi with Cherry Tomatoes and Fresh Marjoram. Made this one last night with Brandywine Black Cherry tomatoes mixed with Supersweet 100's...yeow-za's! Also added in some Chipotle Oil instead of the extra virgin oo for a bit more of a kick. Couldn't stop dancin'! And away we go-

To make the gnudi- mix together 1# fresh ricotta cheese, 1/4c grated Parmesan,1 egg, 2 tsps melted butter, a generous pinch of nutmeg (fresh is better!), and 1 cup all purpose flour until just combined.  In a large saute pan over medium heat, saute 1 large, minced shallot (or more if you like), 3 garlic cloves sliced thin (or MUCH more if you like!), a generous pinch of dried chili flakes (as much as you can stand), 4 tbsps olive oil, plus 4 tbsps chilled butter, until shallot is translucent for about 3-4 minutes. Add 1 pint cherry tomatoes cut in half, and cook over medium high heat for about 10 minutes. Add some salt and pepper, cover, and keep warm. Now for the gnudi!! Roll it out on a floured surface into 1" thick ropes, cut 1 to 1 1/2" chunks, and arrange them on a floured tray. Toss the little buggers into a pot of boiling, salted water, and poach them until they begin to float- about 4 minutes. Transfer them gently with a slotted spoon into the warm sauce, and add 2/3 cup hot pasta water to saucepan. Gently fold the sauce over the gnudi, stir in 1/4 cup fresh marjoram leaves- roughly chopped, and divide among 4 plates. Top with Parmesan, and serve to a delirious audience!

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