Gnudi With Roasted Corn Sauce Food

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.

GNUDI WITH ROASTED-CORN SAUCE

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 AND BUTTER SAUCE WITH ENGLISH PEAS AND MUSHROOMS

Steps:

• For the gnudi: Thoroughly combine the cheeses, yolks, flour, breadcrumbs and salt in large bowl. Form the mixture into 15-gram (1/2-ounce) balls. Fill a shallow dish with a 1/2-inch of semolina flour. Roll the balls in the semolina flour until they are lightly coated. Put the balls on top of the bed of semolina flour in the dish. Allow the balls to dry in the refrigerator, uncovered, overnight.
• For the butter sauce: Combine the cornstarch with 2 tablespoons of the milk in a small bowl. Bring the remaining milk to a boil in a medium pot. Add the cornstarch slurry and whisk together until the milk thickens, about 1 minute. Reduce the heat to medium and slowly whisk in the cubed butter until combined. Remove from the heat and strain the mixture through a fine mesh strainer. Add the truffles, if using, and the salt.
• Bring a large pot of salted water to a boil. Heat a saute pan over medium heat and coat the bottom of the pan with olive oil. Add the mushrooms, a pinch of salt and freshly ground black pepper. Then add the peas and a pinch of salt and cook until bright green. Add a little bit of the boiling water to stop the cooking process and remove from the heat.
• Add the gnudi to the water. Add some of the butter sauce (about two ladles full) to the mushrooms and peas. Once the gnudi float, remove them with a slotted spoon, draining them well, and add them to the butter sauce. Baste the gnudi with the sauce. Transfer the pasta to serving dishes and top with the Parmesan and more truffles, if using.

GNUDI RECIPE

Steps:

• Gather the ingredients.
• Press the ricotta cheese between triple layers of paper towels or clean kitchen towels to extract excess moisture. If the paper towels become very wet, use fresh towels and press again.
• In a large bowl, combine the ricotta, Parmesan cheese, egg, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. With a silicone spatula, fold in the all-purpose flour until just combined.
• Spread about 1/2 cup of semolina flour in a rimmed baking sheet.
• Scoop out the gnudi with a 2- to 3-tablespoon cookie scoop or spoon. Using damp hands, shape them into 1 1/2 to 1 3/4 inch balls. Place the shaped gnudi in the semolina coated baking sheet.
• When the gnudi are all shaped, sprinkle with the remaining 1/4 cup semolina, rolling them gently in the flour to coat. Cover and chill until firm, about 1 hour.
• Bring a large pot of well salted water to a boil.
• Meanwhile, prepare the marinara sauce. In a medium saucepan over medium heat, combine the crushed tomatoes, garlic, kosher salt, pepper, oregano, crushed red pepper flakes, if using. Bring to a simmer, stirring occasionally.
• Reduce the heat to low and continue to simmer, stirring occasionally, about 10 minutes. If the sauce is too thick, add a little water. Adjust the seasoning to taste. Remove from the heat, and keep warm.
• Use a slotted spoon to gently transfer the chilled gnudi to the boiling water. Lower the heat slightly, and boil, gently stirring, until the gnudi float to the top, 5 to 6 minutes.
• Spoon some of the marinara sauce into wide, shallow serving bowls. Divide the gnudi between the bowls. Drizzle with more of the marinara sauce. Top with freshly ground black pepper, Parmesan cheese and fresh basil leaves, if desired. Serve immediately.

SWISS CHARD GNUDI WITH TOMATOES

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.

RICOTTA GNUDI WITH SAGE BUTTER

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.

GNUDI

Steps:

• Start heating a large pot of salted water.
• Blend the ricotta and the egg together in a large bowl. Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.
• Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it. Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.
• When you have the right consistency, shape all of the dough into balls the size of golf-balls, roll them lightly in flour, and lay them out on baking sheets covered in parchment paper.
• Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil. To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation.
• Transfer to a sauté pan with Butter and Fresh Sage Sauce. Top with freshly grated cheese before serving.

CORN STOCK FOR GNUDI WITH WITH ROASTED-CORN SAUCE

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.