Ricotta Gnudi
Category:
Serves 4
Courtesy of Parkside Projects Chef Brian Moses
Gnudi are in essence a ravioli without the pasta dough wrapped around it, so they're "nude," which is how they got their name. They are light, fluffy and great by themselves or alongside any roasted vegetable or saucy meat.
Easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 1 farm-fresh egg
- 2 cups ricotta cheese
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup grated parmesan cheese
- Semolina flour, for rolling
- olive oil, for pan-searing
Ricotta Gnudi Directions
- Mix the egg and ricotta together in a mixer with the paddle attachment. Add in the flour, salt and Parmesan, and mix until combined.
- Roll the mixture out into balls roughly the size of a quarter, then roll the balls in semolina flour.
- Blanch the balls in boiling salted water until they float, and then carefully transfer them to an ice bath to cool.
- Once cool, dry well and roll in semolina flour again. Pan-sear in olive oil and serve on the side of your favorite braised meat or roasted vegetable dish.
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