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
RICOTTA GNUDI WITH BROWNED BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
- Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
- Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
- Bring a large pot of salted water to a low boil.
- Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
- Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
- Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
SPINACH AND RICOTTA GNUDI
Steps:
- 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 in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
- Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
- For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
- Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
- To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.
RICOTTA GNUDI WITH SAGE BUTTER
These light Italian dumplings, made from fine semolina, ricotta and nutmeg, make an elegant dinner party starter
Provided by Good Food team
Categories Pasta, Starter, Supper
Time 20m
Yield Serves 4 as a starter
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 501 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
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, 1 to 2 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 (you should have 1 scant cup).
- Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
- Mound remaining 1/2 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. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
- 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 to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
- Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
- Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.
HOMEMADE SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
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 (you should have 1 scant cup).
- Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.
- 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. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).
- 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 to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.
- Meanwhile, warm 4 plates. 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.
- Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.
SWISS CHARD GNUDI WITH TOMATOES
Love gnocchi? Then get to know gnudi, a delicate Italian dumpling similar to gnocchi but based on ricotta cheese, not potato. This recipe adds Swiss chard to the dough and serves the dumplings over a light and fresh cherry tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Dust a rimmed baking sheet with flour. Bring a large pot of salted water to a boil; add the Swiss chard and cook until wilted, 2 to 3 minutes. Remove the chard with tongs and transfer it to a kitchen towel. (Reserve the pot of water.) Squeeze the chard dry in the towel, then transfer it to a food processor and process until finely chopped.
- Combine the chard, ricotta, Parmesan, whole egg and egg yolks, grated lemon zest and 1/2 teaspoon each salt and pepper in a large bowl; mix well. Mix in the flour until just combined. Scoop tablespoonfuls of the mixture onto the prepared baking sheet, then gently shake the pan to coat the gnudi in flour. Freeze at least 10 minutes.
- Meanwhile, combine the olive oil and garlic in a large skillet over medium heat and cook until the garlic is golden, about 3 minutes. Remove the garlic with a slotted spoon and reserve. Increase the heat to high; add the tomatoes and cook, stirring, until they begin to pop. Reduce the heat to medium; stir in the tomato paste and red pepper flakes. Add 1 1/2 cups water, the lemon zest strips and reserved garlic. Cook, crushing the tomatoes, until thickened, 8 to 10 minutes; stir in the lemon juice. Remove the strips of lemon zest. Divide the sauce among bowls.
- Return the pot of water to a low boil. Working in two batches, gently add the gnudi and cook until they float, then cook 1 minute longer for a total of about 4 to 5 minutes. Remove with a slotted spoon and add to the bowls. Drizzle with olive oil and top with Parmesan.
Nutrition Facts : Calories 560, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 199 milligrams, Sodium 934 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 23 grams, Sugar 5 grams
RICOTTA GNUDI WITH POMODORO SAUCE
Provided by Sara Jenkins
Categories Pasta Kid-Friendly Dinner Parmesan Ricotta Boil Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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).
- 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).
- 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).
- Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
RICOTTA GNUDI WITH WILD MUSHROOM AND TRUFFLE SAUCE
Steps:
- For gnudi:
- 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 Pecorino 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. Do ahead Can be made 1 day ahead. Keep chilled.
- 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. Do ahead Can be made 4 hours ahead. Cover; chill.
- For sauce and garnishes:
- Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
- Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
- Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
- Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
- Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.
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.
Provided by April Bloomfield
Categories Cheese Dairy Vegetarian Dinner Parmesan Ricotta Sage Boil Butter Advance Prep Required
Yield Serves 4
Number Of Ingredients 12
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.
RICOTTA GNUDI
I've only ever had gnudi with 00 flour, but this recipe incorporates semolina for a toothy bite. These pillowy gnudi will accommodate a variety of toppings for example marinara, pesto, or brown butter-sage sauce.
Provided by thedailygourmet
Categories Homemade Pasta
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a gentle boil.
- Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
- Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
- Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
- Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
- Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
- Drain gnudi and transfer to bowls.
- Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
- Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 890.1 mg
GNUDI ALL' ACQUA AL 2: NAKED RAVIOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
- Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
- In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.
RICOTTA & SPINACH GNUDI
Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan
Provided by Lina Stores
Categories Dinner, Main course
Time 44m
Number Of Ingredients 9
Steps:
- Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
- Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
- Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it's easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.
Nutrition Facts : Calories 406 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
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
SWEET POTATO GNUDI WITH SAGE BUTTER
'Gnudi' (or 'naked' ravioli without a pasta jacket) are tender dumplings simmered like gnocchi and, when made with sweet potatoes and finished in sage butter, present beautifully for a delicious autumn dish. You may need to add more flour--but less is better.
Provided by Cazuela
Categories Main Dish Recipes Dumpling Recipes
Time 3h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
- Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
- Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to.
- Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.
- Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.
- Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 27.2 g, Cholesterol 88 mg, Fat 15.3 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 9.3 g, Sodium 481.9 mg, Sugar 3.2 g
CORN STOCK FOR GNUDI WITH WITH ROASTED-CORN SAUCE
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before removing from heat).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 1/4 cups
Number Of Ingredients 11
Steps:
- Melt butter in a stockpot over medium-high heat. Add corncobs, celery, carrot, onion, jalapeno, garlic, peppercorns, and herbs, and cook, stirring often, for 10 minutes. Add water, and bring to a boil. Reduce heat, and simmer 45 minutes.
- Pour through a fine sieve, pressing on solids to extract as much liquid as possible. Discard solids. Stock can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
SWISS CHARD RICOTTA GNUDI WITH FALL MUSHROOMS
Provided by Molly Stevens
Categories Food Processor Mushroom Low Cal Dinner Parmesan Ricotta Fall Swiss Cheese Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For gnudi:
- Cut chard leaves from each side of center stem. Cut stems into matchsticksize strips. Cover and refrigerate stems; reserve for sauce.
- Cook chard leaves in large pot of boiling salted water until tender, about 3 minutes. Drain; cool. Squeeze chard leaves until very dry; place in processor. Using on/off turns, finely chop chard. Add ricotta, 1/2 cup Parmesan, shallot, egg, coarse salt, pepper, and nutmeg; process to blend. Transfer mixture to medium bowl. Add 1/2 cup flour; stir to blend. Cover and refrigerate dough overnight.
- For broth:
- Bring chicken broth, sliced shallots, and mushroom stems to boil in large saucepan. Reduce heat to medium and simmer until mixture is reduced to 3 cups, 35 to 40 minutes. Strain. Return broth to saucepan; discard solids in strainer. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat; add sliced mushroom caps. Sprinkle with salt and pepper; sauté until mushrooms are tender and browned, 8 to 10 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same skillet over medium heat. Add reserved thinly sliced chard stems and sauté until tender, 6 to 8 minutes. do ahead Mushrooms and chard stems can be prepared 2 hours ahead. Let stand at room temperature.
- Line rimmed baking sheet with parchment paper. Spoon some flour onto large plate. Working in batches, drop heaping teaspoonfuls gnudi dough (size of small walnuts) onto plate with flour to form about 36 gnudi. Using floured hands, gently shape each into 1 1/2-inch-long, 1/2-inch-thick oval. Tap off excess flour; transfer gnudi to prepared baking sheet. do ahead Can be made 2 hours ahead. Cover and chill. Bring large wide pot of salted water to boil. Slide gnudi into pot; cook until tender, stirring occasionally, about 10 minutes. Meanwhile, whisk remaining 4 tablespoons butter into hot broth. Season broth to taste with salt and pepper. Cover to keep warm.
- Divide mushrooms and chard stems among 6 bowls. Add broth, dividing equally (about 1/2 cup each). Using slotted spoon, divide gnudi among bowls. Sprinkle with Parmesan and serve immediately.
- What to drink:
- Fruity and earthy Michele Chiarlo 2006 "Le Orme" Barbera d'Asti Superiore, Italy ($11).
GNUDI WITH ROASTED-CORN SAUCE
Ricotta dumplings, known as gnudi, are dressed in a rich sauce that combines roasted fresh corn, salt pork, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the gnudi: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Refrigerate at least 2 hours (or overnight) to drain. Discard liquid.
- Combine ricotta, Grana Padano, nutmeg, salt, and pepper.
- Spread semolina flour on a rimmed baking sheet. Form 1 heaping teaspoon ricotta mixture into a ball. Gently roll in flour to coat, then nestle in the flour. (The flour will form a coating on the gnudi, helping them to keep their shape as they cook.) Repeat with remaining ricotta mixture. Cover with plastic wrap, and refrigerate overnight.
- Make the roasted-corn sauce: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Bend back husks of each ear of corn, remove silk, and replace husks. Grill corn, turning occasionally, until charred on all sides, about 15 minutes. Let cool. Remove husks. Cut kernels from cobs, reserving cobs for corn stock.
- Cook salt pork in a skillet over medium heat until golden and barely crisp. Add corn kernels, scallions, and 3 cups corn stock, and bring to a boil. Reduce heat to medium-low. Stir in nutmeg and cayenne, and cook until slightly thickened, about 8 minutes. Stir in butter, salt, and black pepper. (If a thinner sauce is desired, add more stock as needed.)
- Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook gnudi in batches (do not overcrowd pot) for 1 minute. Using a slotted spoon, transfer gnudi to sauce, and toss to coat. Serve garnished with scallions, black pepper, and shaved Grana Padano.
RICOTTA GNUDI WITH BROWN BUTTER AND SAGE RECIPE
Steps:
- Step 1: In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Let gnudi mixture chill 15 minutes. Step 2: Bring a large, wide pot of salted water to a gentle simmer. Form gnudi mixture into 24 rough balls using 2 soup spoons. Gently drop each ball off the spoon and into the simmering water. Simmer the gnudi about 2 to 3 minutes, or until cooked through. Drain and reserve on a baking sheet. (Gnudi can be made in advance up to this point and kept for up to 4 hours in the fridge.) Step 3: Melt butter in a large frying pan over medium heat. Add sage leaves and cook about 5 minutes or until butter is browned. Add gnudi. Gently toss and cook about 5 minutes or until gnudi are heated through, lowering heat so butter doesn't over-brown. Step 4: Divide among 6 bowls. Garnish with pepper and additional Parmesan if desired.
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