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So...does anyone here make gnudi?
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G
Guest
Guest
yes
I have made the recipe copied below several times. I serve it with a lamb ragu. I am planning on trying the recipe in the link. I'll probably serve it with a tomato-based sauce, not the one in the recipe.
Ricotta Gnudi
Adapted from Bon Appétit | January 2007 Makes 4 main-course servings
2 pounds whole milk ricotta cheese
2 large eggs
2 ounces finely grated Pecorino Romano cheese
1 teaspoon salt
Large pinch of ground white pepper
1½ cup (96g) all purpose flour plus additional for coating
Spoon ricotta cheese into coffee filter lined strainer set over a bowl. Let drain, refrigerated, at least 30 minutes.
Beat egg, Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle flour over and fold gently to blend. Cover and chill dough 1 hour. Can be made 1 day ahead. Keep chilled.
Line rimmed baking sheet with plastic wrap or parchment. Place some flour in bowl. To form gnudi, drop heaping teaspoonfuls of dough into the flour. Turn to coat then gently shape into a ball or log, shaking off excess flour. Place on baking sheet. Can be made 4 hours ahead. Cover; chill.
Bring large pot of salted water to a boil. Cook in batches by dropping gnudi into water. When the batch is floating, boil for an additional minute then remove with a spider to drain on a plate or sheet pan. When all are cooked, heat in sauce or sauté in butter.
http://www.foodnetwork.com/recipes/scott-conant/spinach-and-ricotta-gnudi-recipe.html
I have made the recipe copied below several times. I serve it with a lamb ragu. I am planning on trying the recipe in the link. I'll probably serve it with a tomato-based sauce, not the one in the recipe.
Ricotta Gnudi
Adapted from Bon Appétit | January 2007 Makes 4 main-course servings
2 pounds whole milk ricotta cheese
2 large eggs
2 ounces finely grated Pecorino Romano cheese
1 teaspoon salt
Large pinch of ground white pepper
1½ cup (96g) all purpose flour plus additional for coating
Spoon ricotta cheese into coffee filter lined strainer set over a bowl. Let drain, refrigerated, at least 30 minutes.
Beat egg, Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle flour over and fold gently to blend. Cover and chill dough 1 hour. Can be made 1 day ahead. Keep chilled.
Line rimmed baking sheet with plastic wrap or parchment. Place some flour in bowl. To form gnudi, drop heaping teaspoonfuls of dough into the flour. Turn to coat then gently shape into a ball or log, shaking off excess flour. Place on baking sheet. Can be made 4 hours ahead. Cover; chill.
Bring large pot of salted water to a boil. Cook in batches by dropping gnudi into water. When the batch is floating, boil for an additional minute then remove with a spider to drain on a plate or sheet pan. When all are cooked, heat in sauce or sauté in butter.
http://www.foodnetwork.com/recipes/scott-conant/spinach-and-ricotta-gnudi-recipe.html
G
Guest
Guest
I googled
Looks like they are the same thing. I might try the recipe in the link before the one in my last message as the balls are baked and that intrigues me.
http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/spinach-and-ricotta-gnocchi.html
Looks like they are the same thing. I might try the recipe in the link before the one in my last message as the balls are baked and that intrigues me.
http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/spinach-and-ricotta-gnocchi.html
G
Guest
Guest
Did you check the link in reply #1? It includes a porcini puree.