Tuscan Parmesan Pillows Recipes

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GNUDI RECIPE



Gnudi Recipe image

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

For the Gnudi:
1/2 cup freshly grated Parmesan cheese, about 1 3/4 ounces, plus more for garnish
16 ounces ricotta cheese, whole milk
1 large egg, lightly beaten
3/4 teaspoons kosher salt, plus more for the cooking water
1/4 teaspoon freshly ground black pepper, plus more for garnish
1/3 cup all-purpose flour, about 500 grams
3/4 cup semolina flour, for coating
For the Sauce:
1 can (28 ounces) crushed tomatoes
6 cloves garlic, thinly sliced
1 teaspoon kosher salt
Dash freshly ground black pepper
Dash dried oregano
Pinch crushed red pepper flakes, optional
Basil leaves, for garnish

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

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