GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
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.
GNUDI (RICOTTA GNOCCHI)
I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish
Provided by Callinectes Sapidus
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g
GNUDI
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
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
Soft, pillowy gnudi make a flavorful Italian-style meal with homemade marinara sauce. Gnudi have all the flavor of ravioli without the heavy pasta!
Provided by Diana Rattray
Categories Dinner
Time 1h52m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 358 kcal, Carbohydrate 44 g, Cholesterol 74 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, Sodium 1021 mg, Sugar 7 g, Fat 12 g, UnsaturatedFat 0 g
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.
Provided by Southern Lady
Categories European
Time 23m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380, Fat 16.1, SaturatedFat 8, Cholesterol 154.6, Sodium 1110.8, Carbohydrate 38.2, Fiber 5.3, Sugar 8.5, Protein 21
GNUDI
Gnudi means "naked dumpling," because it's truly a stuffing without a pasta shell. So if you love those stuffings in ravioli, skip the pasta-this dish is for you.
Yield 25 to 30 gnudi, serving 6 as a first course or 4 as a main dish
Number Of Ingredients 11
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
Haven't tried these ricotta cheese dumplings yet, but I'm positive I'll like them! Serve with any sauce you'd use for pasta.
Provided by KathyP53
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
- Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
- Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
- Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.
Nutrition Facts : Calories 201.2, Fat 10.8, SaturatedFat 6.6, Cholesterol 73.9, Sodium 269.5, Carbohydrate 14.3, Fiber 0.4, Sugar 0.3, Protein 11.2
HOMEMADE GNUDI FROM THE SPOTTED PIG
Steps:
- Combine the first 5 ingredients in a bowl and whisk vigorously to combine. The mixture should be light and airy when you're finished. Next, fold in the 1/2 cup of flour until it is combined with the ricotta mixture, adding more flour by the tablespoon if needed so that the mixture isn't too sticky to roll into 1-inch balls. Using floured hands, roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom. Arrange the balls so that they are not touching each other or the sides. When you have a layer, cover the balls completely with flour and begin another layer. Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight. Carefully unearth the gnudi and place on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future. Allow the gnudi to come to room temperature, and in the meantime prepare the brown butter and bring a pot of salted water to boil. In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy (above), add the sage leaves. Just a few moments longer on the heat and the butter should turn a nutty brown color. Don't overcook it to avoid introducing any bitter flavors. Carefully transfer the gnudi to a pot of salted boiling water and cook until they float, about 1 minute.They don't need long at all, and the pasta coating can turn tough if they are in the water too long. Remove them with a slotted spoon to drain, and serve with the brown butter and crisped sage leaves. Grate Parmesan over them, if desired.
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