16oz. chèvre goat cheese
1 cup all-purpose flour, plus extra set aside for rolling
Pinch of salt
Put a pot of salted water on to boil.
In a bowl, mix the chèvre, egg, and salt until smooth. Add flour and mix until just incorporated. Cut dough into 6–8 pieces. Roll each piece on a well-floured surface until it resembles a rope about, 1/2–3/4 inches in diameter. Liberally flour the ropes.
One at a time, cut the ropes with a knife into 1-inch pieces. Drop gnudi into boiling water a few handfuls at a time. When the gnudi rise to the surface, they are finished cooking. Remove with a slotted spoon.
Toss the gnudi in a prepared sauce or allow them to dry and fry them.
To fry, melt butter in a sauté pan until almost browning or heat olive oil to just before the smoke point. Test one gnudi to make sure the fat is hot enough that the rest won’t stick then fry one layer at a time until golden brown.