Quick And Easy Recipes
Ricotta Gnudi
Description :
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.
Ingredient :
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16 ounces ricotta cheese
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½ cup freshly grated Parmigiano-Reggiano cheese
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1 large egg, beaten
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1 teaspoon salt
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¼ teaspoon freshly ground black pepper
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⅛ teaspoon freshly grated nutmeg (Optional)
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¾ cup Italian-style tipo 00 flour
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½ cup semolina flour
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1 tablespoon flour for dusting
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For Serving:
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1 (16 ounce) jar marinara sauce
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¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste
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2 tablespoons fresh basil, cut into ribbons
Direction :
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Bring a large pot of salted water to a gentle boil.
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Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
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Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
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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.
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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.
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Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
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Drain gnudi and transfer to bowls.
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Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
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Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.
