These were deceptively easy to do (thanks for the challenge, Tribe -- you made me go out of my comfort zone, but in a very gentle way). I had to add a bit more flour to the cheesy mix so I could get it to 'glob'. The gnudi were very fresh tasting and fun. I though they could have used some pepper which I realized I forgot to add *head smack*. I also did not add salt, but I don't think it was missed.
The sauce I made was a big hit too and used up a lot of the tomatoes I had hanging around. Olive oil, onions, garlic, lots and lots of tomatoes, zucchini, and mushrooms, basil, oregano, a little salt and a little sugar. And I let it simmer for a very long time. This was the first time I made sauce without resorting to canned tomatoes and I don't think I'll ever go back.
question: My gnudis seem to float immediately (like less than a minute). I let them bob around between 2 and 3 minutes. Are they really done so quickly? Or is it the mini worm hole that is messing with gravity in my house?