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Gnudi

GNUDI

from everyday italian.....giada cleaning out frig and using items up to form this authentic dish. even she uses jarred sauce to cut back on time. can't wait to try.

Time: 23 minutes

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 gentle so they don't break apart", '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


gnudi image

Number Of Ingredients: 10

Ingredients:

  1. whole milk ricotta cheese
  2. frozen spinach
  3. parmesan cheese
  4. eggs
  5. egg yolks
  6. nutmeg
  7. salt
  8. fresh ground black pepper
  9. all-purpose flour
  10. marinara sauce


GNUDI

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple-just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin. But when you must have them ready every day for service, it's another story. They're so temperamental-sometimes they're ready to cook after a day in the fridge, sometimes it takes two or three. I often jump the gun, cooking them too early and tearing my hair out as I watch them fall apart in the water. At home, though, there's no need to rush the process. It's easy to get right, as long as you give them three days to develop that skin-but not much longer or the skin will get too dense. In the spring, I'll occasionally leave out the brown butter and spoon Basil Pesto here and there.

Recipe From epicurious.com

Provided by April Bloomfield

Yield Serves 4

Steps:

  • Make the gnudi:
  • Line a large baking sheet with parchment paper. Add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer. Put the rest of the semolina in a medium bowl. Make sure there's space in your fridge to hold the baking sheet.
  • Combine the ricotta, parmesan, and salt in a large bowl. Use a large wooden spoon to mash and stir the mixture until it's well combined. Put the mixture in a disposable piping bag (or resealable plastic bag). With your fingers, work the mixture toward the tip and twist the top of the bag. Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag). Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them.
  • Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length. You want to turn each strip into 9 or 10 pudgy little logs.
  • Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round. Try not to form any creases as you do this (the gnudi shouldn't look like little bums) or any pointed edges. Hold the log gently in the palm of one hand over the bowl of semolina. grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it. Carefully return it to the semolina-covered tray, and repeat with the rest of the logs. Make sure you leave a little space between each one on the tray.
  • Dust the semolina remaining in the bowl over the gnudi. Cover the tray tightly with plastic wrap, and pop it into the fridge. Keep the gnudi in the fridge, turning them over once a day and covering them again, until they're firm and no longer feel damp-give it at least 3 days, but no more than 4.
  • Cook the gnudi:
  • Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat. Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina.
  • Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat. once the butter has melted, take the pan off the heat.
  • Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown. Add the sage to the butter in one layer and cook the leaves just until they've gone crispy, about 2 minutes. Transfer them to paper towels to drain and sprinkle them with salt. Keep the brown butter in a warm spot at the back of the stove, off the heat.
  • Ease the gnudi into the boiling water and cook, gently shaking the pot once (don't stir the gnudi), for 2 minutes. (You might want to set a timer. don't cook them any longer, or they'll fall apart.) Set the pan with the butter-water mixture over high heat. Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don't stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes.
  • Serve the gnudi in the pan or divide the gnudi among warm shallow bowls. Sprinkle on the parmesan and a little salt and garnish with the sage leaves. drizzle on as much of the brown butter as you'd like.


Gnudi image

Number Of Ingredients: 12

Ingredients:

  • For the gnudi
  • 1 pound semolina flour
  • 1 pound sheep's-milk ricotta
  • A 1-ounce chunk of Parmesan, finely grated
  • 1 teaspoon kosher salt
  • To finish the dish
  • 7 tablespoons slightly chilled unsalted butter
  • 20 good-sized sage leaves
  • Kosher salt
  • A handful of finely grated Parmesan
  • Special Equipment
  • Parchment paper; disposable piping bag (or a resealable plastic bag)


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  1. 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.
  2. 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.
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  1. 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.
  2. 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.
  3. 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.
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  1. Wash your spinach and boil in a little salted water for about 8 minutes, then drain and leave to cool a bit, wring out well and chop finely.
  2. Peel the garlic. Heat the olive oil in a frying pan. Add the garlic, once it starts to soften add the tomato passata and basil leaves. Simmer for 15-20 minutes. Add salt and pepper to taste and remove the garlic cloves when the sauce is ready.
  3. Place some baking paper on a tray and sprinkle with flour. Take about a flat tablespoon full of gnudi mixture and form into a ball. You can use wet hands to make the balls. I use an ice-cream/melon scope or a tablespoon to get the same quantity of gnudi mixture for each ball. Place the gnudi on the tray and roll a little to cover each ball slightly in flour.
  4. If you are serving with sage butter while the water is boiling and the gnudi are cooking, melt the butter in a skillet or frying pan. Add the sage leaves to the butter and cook until they start to crisp. Both the butter and the sage need to be a little brown but not burnt. Plate the gnudi and pour over the sage butter. Add some grated parmesan and black pepper if required.
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  1. Line a large baking sheet with parchment paper. Add about three quarters of the semolina to the sheet, spreading it out to form a more or less even layer.
  2. Combine the ricotta, Parmesan, and salt in a large bowl. Use a large wooden spoon to mash and stir the mixture until it’s well combined. Put the mixture in a disposable piping bag (or resealable plastic bag).
  3. Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 ¼ to 1 ½ inches along its length.
  4. Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round. Try not to form any creases as you do this (the gnudi shouldn’t look like little bums) or any pointed edges.
  5. Dust the semolina remaining in the bowl over the gnudi. Cover the tray tightly with plastic wrap, and pop it into the fridge. Keep the gnudi in the fridge, turning them over once a day and covering them again, until they’re firm and no longer feel damp—give it at least 3 days, but no more than 4.
  6. Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat. Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina.
  7. Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat.
  8. Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown.
  9. Ease the gnudi into the boiling water and cook, gently shaking the pot once (don’t stir the gnudi), for 2 minutes. (You might want to set a time. Don’t cook them any longer, or they’ll fall apart.)
  10. Serve the gnudi in the pan or divide the gnudi among warm shallow bowls. Sprinkle on the Parmesan and a little salt and garnish with the sage leaves. Drizzle on as much of the brown butter as you’d like.
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Ricotta gnudi with tomatoes, zesty brown butter ... - Recipes

Recipe From : more.ctv.ca
2019-06-02  · GNUDI: Combine ricotta, garlic and egg yolk in a medium bowl. Stir in parmesan, flour, salt, pepper and nutmeg just until combined. Dust a rimmed baking sheet with some additional flour and … ...
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Category: Dinner
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Total Time: 30 mins
  1. Combine ricotta, garlic and egg yolk in a medium bowl. Stir in parmesan, flour, salt, pepper and nutmeg just until combined.
  2. Dust a rimmed baking sheet with some additional flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately two tablespoon (30 gram) portions. Roll into balls and place on prepared sheet. Toss or roll gnudi on baking sheet to coat in flour; set aside.
  3. Place tomatoes on a rimmed baking sheet and toss with olive oil. Season with salt and pepper. Place in oven and roast until starting to brown, about five to seven minutes.
  4. Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.
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Gnudi and Malfatti, Naked and Poorly Made Ravioli

Recipe From : linsfood.com
2018-01-11  · The gnudi recipe I am featuring today, is the traditional spinach and ricotta one, learnt at the hands of Mamma Anna, a former flatmate’s mum, as mentioned in my Carbonara post. I have also been fortunate enough to have had both gnudi … ...
5/5 (49)
Category: Starter or Main
Cuisine: Italian
Total Time: 45 mins
  1. Gently add the cooked gnudi in, and, give the pan a gentle couple of shakes to roll the gnudi in the butter, and cook for a minute to heat right through and absorb the sauce.
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Butter and Sage Gnudi From 'Jamie Oliver's Comfort Food'

Recipe From : seriouseats.com
2019-03-21  · The gnudi will only take 3 minutes to cook, and I like to cook them in two-portion batches to take care of them. So, shake the excess semolina off two portions’ worth of gnudi and cook them in boiling salted water while you melt a large pat of butter in a frying pan on a medium heat and pick in about 20 sage leaves to crisp up. Remove the ... ... Show details


29 Gnocchi and Gnudi Recipes | Epicurious | Epicurious

Recipe From : epicurious.com
...
Estimated Reading Time: 4 mins
  1. Ricotta-Pumpkin Gnocchi with Brown Butter. These quick rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together quickly in the food processor.
  2. Oxtail Ragù with Semolina Gnocchi. This recipe makes a lot of ragù, but it freezes well and is worth having around. Get This Recipe.
  3. Malfatti with Pancetta and Cherry Tomatoes. Malfatti—literally "badly made"—are not as tricky to shape as you think. This sturdy ricotta gnocchi–esque dumpling dough is a breeze to work with.
  4. Chicken and Dumplings. This recipe may not be in the tradition of its namesake, but the ricotta gnocchi may be the tenderest dumplings you'll ever eat. Get This Recipe.
  5. Ricotta Gnudi with Pomodoro Sauce. These dumplings are delicious with pomodoro sauce, or try them with brown butter and sage. Get This Recipe.
  6. Gnocchi Gratin with Gorgonzola Dolce. We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce—a sweeter, milder variety of blue cheese—and topping them with crisp breadcrumbs.
  7. Gratineed Gnocchi with Spinach and Ricotta. Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section). Get This Recipe.
  8. Souffléed Gnocchi. This Roman-style semolina gnocchi is made similarly to polenta, then is cooled to firm up, cut into discs, and layered in a gratin dish before baking to crisp the top.
  9. Ricotta Gnocchi with Asparagus, Peas, and Morels. There's no need to knead this ricotta dumpling dough—just blend in a food processor and transfer to a pastry bag before piping into a pot of simmering water.
  10. Sweet Potato Gnocchi with Fried Sage and Shaved Chestnuts. Frying sage leaves is easy and provides a real wow factor. (Make a few extra for snacking or throwing on top of toast.)
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Spinach and Ricotta Gnudi Recipe | Scott Conant | Food Network

Recipe From : foodnetwork.com
2015-06-06  · For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them … ...
5/5 (41)
Author: Scott Conant
Cuisine: Italian
Category: Main-Dish
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Ricotta & Spinach Gnudi With Roasted Tomato Sauce - TLN

Recipe From : tln.ca
Ricotta Spinach Gnudi 3 eggs 1 (454 gram) tub ricotta 6 tbsp. olive oil 1 cup grated Parmesan cheese Salt, to taste Pinch nutmeg, fresh grated 1 (5-ounce) bag baby spinach, blanched, squeezed dry and chopped 1 1/2 cups all-purpose flour Semolina flour or all-purpose flour, for coating. Assembly Freshly grated Parmesan cheese, for serving ...
Estimated Reading Time: 50 secs
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Gnudi Recipe - Italian.Food.com

Recipe From : food.com
2006-04-18  · Slide formed gnudi into the boiling water. Be gentle so they don't break apart. 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 … ...
4/5 (5)
Category: European
Servings: 6
Total Time: 23 mins
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Ricotta Gnudi with Pomodoro Sauce Recipe | Bon Appétit

Recipe From : bonappetit.com
2013-01-10  · Step 1. Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball ... ...
3.7/5 (97)
Estimated Reading Time: 40 secs
Servings: 6
  1. Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
  2. Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
  3. Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
  4. Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
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RICOTTA DUMPLINGS (GNUDI) RECIPE - Viva Magazine

Recipe From : vivamagonline.com
2018-03-12  · Gnudi Recipe SERVES: 6 (Makes 18 gnudi) INGREDIENTS: 20 oz (about 2 1/3 cups) of ricotta; 2 oz of grated Parmesan; 3 egg yolks; 6 egg whites; semolina; DIRECTIONS: First, drain ricotta of all its moisture so that it is completely dry before you make the dumplings. Put ricotta into a colander over a bowl, place a plate on top and weight it down with a tin of beans for a few hours to dry it out ... ...
Estimated Reading Time: 2 mins
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