Boltwood - 804 Davis St., Evanston
1 cup ricotta
1 cup grated parmesan
1 cup flour plus for rolling dough
1 teaspoon salt
Mix all the ingredients in a bowl.
Wrap dough in plastic and let rest for 1 hour in the refrigerator.
Working in two batches, dust a work surface with flour and roll dough into a long 1 inch wide cylinder.
With a knife, cut cylinder into individual 1 inch pieces.
Bring a pot of lightly salted water to a boil.
Add gnudi and cook until the gnudi floats about 1 minute.
Serve gnudi with pesto or glazed spring vegetables.