List of the ingredients:

Fresh Ricotta
Milk, full fat – 1.5 Liter
Cream, 35% – 750 ml
Salt, kosher – 10 ml (two teaspoons Vinegar, white – 70ml (4.5 tablespoons)

– Combine the milk, cream and salt in a pot. Bring up to a heavy simmer, add the vinegar and stir for 10 seconds to combine. Turn heat off.
– Place pot on a trivet off the fire and let it cool down to room temperature.
– Strain the curds from the whey with the use of a cheesecloth or coffee filter-lined strainer.
– Allow for the whey to strain for an hour. Refrigerate ricotta overnight. You can save the whey and use it to replace water or chicken stock in recipes (I like to braise pork cheeks with it).

Gnudi
Ricotta – 750g ricotta
Flour, All Purpose – 1 cup
Egg, Large – 1
Black Pepper, ground – 5ml (1 teaspoon) Salt, kosher – 15 ml (1 tablespoon) Semolina – 400g

– In a bowl combine ricotta, egg, black pepper and salt. Add all the All Purpose flour at once and mix quickly until just combined. Let the mix rest in the fridge for an hour.
– Find a tray or baking pan that can fit in your fridge comfortably. I used an 11” by 18” baking pan. Dust it with half of the semolina.
Scoop the ricotta mix from the bowl with a small serving spoon (they should be approximately two tablespoons worth of mix per ball) and drop the scoops of mix directly onto the semolina.
– Working quickly, roll the drops of mix in semolina, then roll with your hands to form little balls.
– Once all the balls are formed, sprinkle on remaining semolina and roll the balls in the pan until they are all fully coated.
– Dry uncovered in the fridge for 12-24 hours. If after 12 hours they still feel a bit moist, pull the tray out, roll them in the semolina again like you saw in the video, then dry in the fridge for an additional 6/12 hours.
– Cook them all at once in a pot of salted, boiling water. Once they all float to the surface, they are ready to be served!
– At this point, you can do as you wish with them. If you have a braised lamb shoulder, you can dress them gently with the sauce. You can glaze them with butter and a touch of pasta water. You can plate them and garnish with some good olive oil, or a walnut pesto. Get creative. Have fun!