Gnudi Recipes

GNUDI (RICOTTA GNOCCHI)

Steps:

• Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
• Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
• Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
• Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.

GNUDI

Steps:

• Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth. Stir together spinach puree, egg yolks, cheeses and nutmeg.
• Mound 1-cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina.
• Bring a large pot of salted water to a boil. Add half the gnudi, and stir gently to prevent them from sticking together. Cook until gnudi rise and remain on the surface, about 5 minutes. Remove to a platter. Repeat with remaining gnudi. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper and serve immediately with the gnudi.

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.

RICOTTA GNUDI

Steps:

• Bring a large pot of salted water to a gentle boil.
• Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
• Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
• Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
• Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
• Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
• Drain gnudi and transfer to bowls.
• Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
• Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

GNUDI

Steps:

• Start heating a large pot of salted water.
• Blend the ricotta and the egg together in a large bowl. Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.
• Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it. Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.
• When you have the right consistency, shape all of the dough into balls the size of golf-balls, roll them lightly in flour, and lay them out on baking sheets covered in parchment paper.
• Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil. To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation.
• Transfer to a sauté pan with Butter and Fresh Sage Sauce. Top with freshly grated cheese before serving.

RICOTTA GNUDI WITH SAGE BUTTER

Steps:

• Line a sieve with a piece of muslin or a new J-cloth and place over a bowl. Tip the ricotta into the cloth, gently gather up the ends and secure with an elastic band. Leave the ricotta to drain for 4 hrs.
• Transfer the drained ricotta to a clean bowl. Beat in the hard cheese, egg yolk, a good grating of nutmeg, then season well. Tip the semolina into a baking dish or large plastic container. Wet your hands, dip them in the semolina and, working quickly, scoop 1 heaped tsp of the ricotta mix into your hands and gently roll into a ball (don't worry if it's not perfect). Place the ball in the semolina dish and roll around so that it is totally covered. Pick it up and roll between the palms of your hands to create a smooth ball, then pop back into the semolina. Continue with the rest of the mixture. You should make about 24 balls. Once all the balls are formed and are sitting in the semolina, cover loosely with baking parchment (not cling film), put the dish in the fridge and leave to chill for at least 12 hrs, although 24 hrs is better - this is so the balls of ricotta form a skin around the outside.
• When ready to serve, bring a large pan of salted water to the boil. Turn down to a simmer and lower in half the gnudi. Cook gently for 2-3 mins - they're ready when they float to the top - then scoop out with a slotted spoon and transfer to a sieve. Repeat with the remaining gnudi. Slowly melt the butter in a small frying pan. Add the sage leaves, making sure they don't overlap, and let them sizzle until crisp. Transfer to a plate lined with kitchen paper. If the butter has turned a nutty brown, remove from the heat; if not, continue to bubble until lightly browned. Divide the gnudi between warmed plates, drizzle over the browned butter, top with the sage and pine nuts, and serve with grated cheese, black pepper and a rocket & red onion salad.