Gnudi made with bolognese sauce. Sauce: onions, carrots, celery, ground beef, white wine, fresh thyme and salt. I spent about an hour caramelizing the ground beef (periodically, deglazing with the wine). It was a snowy day, so I didn't have much to do.
I was astounded that 2lbs. of ricotta from DiBruno Brothers ($4.99 an lb), two eggs, a little durum flour, pecorino romano and a some salt yielded about 80 of these gnudi (translated: naked in Italian). My friend and I ate about 30 the first night, so I bagged up the rest and put them in the freezer. The next few weeks I would take a couple out at a time for a meal.
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