Best Ricotta Gnudi In Parmesan Broth Recipes

GNUDI (RICOTTA GNOCCHI)

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.

RICOTTA GNUDI IN PARMESAN BROTH

Steps:

• Place the chicken broth, salt, and pepper in a large pot. bring to a boil. Reduce to a simmer and simmer 15 minutes.
• Meanwhile make the Gnudi. Bring a pot of water to a simmer. In a bowl combine the ricotta, Parmesan, egg, and parsley. Add the flour and stir until well combined. Place more flour in a shallow dish.
• Scoop the ricotta mixture into one large spoon then scoop it into another large spoon then back again to make an oval shape. Dredge it in the flour and set aside. When you do about 10 drop them into the simmering water. You will know they are done when they float to the top. While they cook make the next batch of Gnudi. Scoop each batch out of the water with a slotted spoon and set aside.
• When all the Gnudi are done place them in serving bowl then pour the chicken broth over top and sprinkle with shredded Parmesan cheese.

RICOTTA GNUDI WITH BROWNED BUTTER

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.

GNUDI

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.

RICOTTA GNUDI IN PARMESAN BROTH

Steps:

• Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes.
• Meanwhile, make the gnudi. Bring a large pot of salted water to a simmer over high heat. In a large bowl, combine the ricotta, Parmesan, egg, egg white, prosciutto, parsley, nutmeg, salt, and pepper and mix thoroughly. When the water is simmering and ready, stir the flour into the ricotta mixture. (It is important not to add the flour too soon; otherwise they will become dense and gummy, not light.) Shape the gnudi using two large soup spoons: scoop up a large spoonful of ricotta mixture into one spoon, then scoop the mixture onto the other spoon and back again, forming a three-sided oval. Drop the gnudi into the dredging flour. Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.
• Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot. Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total. While the gnudi cook, create another batch of gnudi and dredge them in flour. Continue cooking and forming gnudi, transferring the cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.
• Divide the gnudi among the serving bowls. Pour the reduced broth over the gnudi. Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.