Gnudi Food

GNUDI

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. Stir together spinach puree, egg yolks, cheeses and nutmeg.
• 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.
• 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 and remain on the surface, about 5 minutes. Remove to a platter. Repeat with remaining gnudi. 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 and serve immediately with the gnudi.

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.

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

Steps:

• 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 Pecarino 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.
• 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.
• Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.

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.

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 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.

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.

RICOTTA & SPINACH GNUDI

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.

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.