Wednesday, March 27, 2013

Ricotta Gnudi with Spicy Tomato Sauce

ricotta gnudi with spicy tomato sauce recipe

Last week I posted about recipes for gnudi (pronounced nude-y) that I wanted to try. To be honest, I didn't grow up eating gnudi. Yes I have ate lots of delicious American-Italian cheese & sauce covered dishes but gnudi wasn't one of them. I had it at a restaurant once & it put it on the map.

So mom & Jennifer (who didn't know what gnudi was when I told them about it) gnudi is like a cheesy dumpling - or as I like to think of it a delicious cheese blob - but that might not sound so appetizing - but it is. They're kind of like the cousin of a ravioli, the difference is there is no clear definition between the pasta & the filling - it's all one homogeneous mixture. DELICIOUS.

I went with Lottie + Doof's  ricotta gnudi recipe.  I used the sauce I posted about on Monday. Overall it made for a pretty tasty Sunday dinner.

Click through for Lottie + Doof's  recipe & photos, of course.



Loittie + Doof's Ricotta Gnudi
Ingredients
  • 16 ounces ricotta (about 2 cups)
  • 1 large egg, beaten to blend
  • 1 large egg yolk, beaten to blend
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup finely grated Parmesan or Grana Padano plus more
  • 1/2 teaspoon kosher salt plus more
  • 1/2-3/4 cup all-purpose flour plus more
  • 3 cups tomato sauce (get my recipe here)
  • 2 tablespoons fresh basil, chiffonade
Make it!
  1. Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. 
  2. 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).
  3. Dust a rimmed baking sheet generously with flour. 
  4. 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).
  5. 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).
  6. Using a slotted spoon, divide gnudi among bowls. Top with tomatoes sauce, more Parmesan & fresh basil.








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