1/4 C all purpose flour plus 1/2 C more for work surface
1 large egg yolk
1/2 tsp pepper
1/4 tsp salt ( taste mixture first)
pinch of nutmeg and lemon pepper optional
sauce
4 tbl butter
fresh sage (2 sprigs)
white wine
lemon juice
honey
grated cheese. I used asagio and it was delicious
Instructions
Most important step!!! Pick a ricotta with the
least preservatives. I like Galbani old fashion
whole milk. Wrap the ricotta in cheese cloth, then
place in a colander set over a large bowl. Weigh
the ricotta down with something heavy to press out
excess water. Allow to drain about 8 hours or
overnight. Combine drained ricotta, grated cheese
1/4 C flour, 1 large egg yolk, pepper and salt if
desired Mix thoroughly .( I also did it with a pinch of nutmeg and
about 1 tsp lemon pepper and it was really good ) Transfer the bowl to
a
fridge to chill at least 1 hour
Line a rimmed sheet pan with parchment paper and
spread out about 1/2 C flour.
Form the gnudi. Divide the mixture into thirds,
then roll each portion into a log about 10 inches
long and 1 inch in diameter. Use a knife to cut
the gnudi into 1 inch pieces yielding about 10 per
strip. With lightly floured hands, gently roll
each gnudi into a uniform ball, then place onto
the flour lined baking sheet. Repeat with
remaining gnudi.Dust with remaining flour, making
sure all gnudi are covered. Refrigerate at least
30 minutes
Prepare a sauce. I did butter in a pan, Add sage
leaves and crisp them Let butter brown and then add
about 1 cup white wine and about 1/2 C lemon juice,
2 big squeezes of honey and 1 tsp white pepper. Heated through and
added a handful of grated asagio cheese. Delicius!! Can do a tomato
sauuce, pesto sauce but I liked this one with this.
Boil lightly salted water, lower to simmer and add
gnudi carefully. Cook until they float to the
surface about 2-3 minutes. Use a slotted spoon and
transfer the gnudi to the prepared sauce. Saute
the gnudi in the sauce for about 2 minutes over
medium heat. Spoon into serving dishes and top
with grated cheese, lemon zest optional and fresh
black pepper
Originally Submitted
7/22/2024
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