Queso Fresco Gnudi

spicy tomato sauce, grilled zucchini

For the Queso Fresco Gnudi:
1 Package Queso Fresco Cheese
1 Egg
1 Egg Yolk
1/4 C + 1 Tbsp Flour
Salt & Pepper to Taste

Crumble the queso into a large bowl. Add the egg and egg yolk and mix well. Slowly add in flour and salt & pepper. Bring a large pot of water to a boil. Roll dough into ovals (size can based on preference). Gently place in bowling water. The dumplings are finished cooked once they have floated to the top. Remove from water and set aside.

For the Zucchini
1 Zucchini, Cut Lengthwise into Fourths
1 Tbsp Olive Oil
Salt, Cracked Black Pepper

Drizzle olive oil on zucchini. Sprinkle with salt and pepper. Grill on medium heat (or use a counter top grill) until brown grill lines have formed and zucchini has softened.

For the Spicy Tomato Sauce
1 Tbsp. Olive Oil
1 Garlic Clove, Minced
1 C. Cherry Tomatoes, Sliced
1 Tsp. Cayenne Pepper
1/2 C. Tomato Sauce
1/2 Tbsp. Cane Sugar
1 Tbsp. Italian Seasoning
1 Tsp. Red Pepper Flake
Salt, Cracked Black Pepper to taste

In a medium sized skillet, heat olive oil to medium. Add minced garlic and let cook for about 3 minutes until softened and fragrant. Add tomatoes and cayenne and allow tomatoes to blister a bit, about 5-7 minutes. Add remaining ingredients. Reduce heat to low and cook for 10-15 minutes. Add gnudi and toss with the sauce. Allow them to heat thoroughly before serving over zucchini.

Pairs well with Sangiovese