Cheats Gnudi Recipes

CHEAT'S RICOTTA GNUDI WITH ASPARAGUS AND CRUMBS

Steps:

• To make the gnudi, lay 5 kitchen paper squares roughly on top of each other, then dollop the ricotta onto them. Top with another 5 squares, then press the ricotta very firmly into a thin disc to extract the moisture. Remove the paper (it should come away cleanly), then scoop the ricotta into a mixing bowl. Stir in the remaining gnudi ingredients with a good pinch of salt and pepper. Chill for 30 minutes.
• Bring a large pan of well salted water to the boil and set a large sieve over a mixing bowl next to the hob. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into rough rugby ball shapes. Drop them into the water as you go - they'll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.
• Meanwhile, make the crumbs: heat the oil in a small frying pan, then fry the breadcrumbs for 5-8 minutes until golden.
• Steam the asparagus pieces for 3-4 minutes until just tender. Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully tip in the gnudi. Spread them out, then leave to cook for a few minutes until golden on the undersides. Turn, then add the garlic, lemon zest and juice, asparagus and oregano. Season, then cook for 2-3 minutes until heated through. Serve sprinkled with the crumbs.

GNUDI RECIPE

Steps:

• Gather the ingredients.
• Press the ricotta cheese between triple layers of paper towels or clean kitchen towels to extract excess moisture. If the paper towels become very wet, use fresh towels and press again.
• In a large bowl, combine the ricotta, Parmesan cheese, egg, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. With a silicone spatula, fold in the all-purpose flour until just combined.
• Spread about 1/2 cup of semolina flour in a rimmed baking sheet.
• Scoop out the gnudi with a 2- to 3-tablespoon cookie scoop or spoon. Using damp hands, shape them into 1 1/2 to 1 3/4 inch balls. Place the shaped gnudi in the semolina coated baking sheet.
• When the gnudi are all shaped, sprinkle with the remaining 1/4 cup semolina, rolling them gently in the flour to coat. Cover and chill until firm, about 1 hour.
• Bring a large pot of well salted water to a boil.
• Meanwhile, prepare the marinara sauce. In a medium saucepan over medium heat, combine the crushed tomatoes, garlic, kosher salt, pepper, oregano, crushed red pepper flakes, if using. Bring to a simmer, stirring occasionally.
• Reduce the heat to low and continue to simmer, stirring occasionally, about 10 minutes. If the sauce is too thick, add a little water. Adjust the seasoning to taste. Remove from the heat, and keep warm.
• Use a slotted spoon to gently transfer the chilled gnudi to the boiling water. Lower the heat slightly, and boil, gently stirring, until the gnudi float to the top, 5 to 6 minutes.
• Spoon some of the marinara sauce into wide, shallow serving bowls. Divide the gnudi between the bowls. Drizzle with more of the marinara sauce. Top with freshly ground black pepper, Parmesan cheese and fresh basil leaves, if desired. Serve immediately.

GNUDI

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
• Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
• Arrange gnudi on a platter and lightly drizzle with marinara sauce.

RICOTTA GNUDI WITH BROWNED BUTTER

Steps:

• Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
• Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
• Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
• Bring a large pot of salted water to a low boil.
• Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
• Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
• Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.