GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
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.
SWISS CHARD GNUDI WITH TOMATOES
Love gnocchi? Then get to know gnudi, a delicate Italian dumpling similar to gnocchi but based on ricotta cheese, not potato. This recipe adds Swiss chard to the dough and serves the dumplings over a light and fresh cherry tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 560, Fat 38 grams, SaturatedFat 14 grams, Cholesterol 199 milligrams, Sodium 934 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 23 grams, Sugar 5 grams
CORN STOCK FOR GNUDI WITH WITH ROASTED-CORN SAUCE
Use this recipe when making our Gnudi with with Roasted-Corn Sauce. This stock is also delicious in chowders (use in place of seafood stock) and risottos (add a handful of cooked corn kernels just before removing from heat).
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 1/4 cups
Number Of Ingredients 11
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.
RICOTTA GNUDI WITH SAGE BUTTER
These light Italian dumplings, made from fine semolina, ricotta and nutmeg, make an elegant dinner party starter
Provided by Good Food team
Categories Pasta, Starter, Supper
Time 20m
Yield Serves 4 as a starter
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
More about "gnudi with roasted corn sauce recipes"
RICOTTA GNUDI WITH POMODORO SAUCE RECIPE | BON APPéTIT …
From bonappetit.com
- Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).
- Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).
- Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).
- Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.
RICOTTA GNUDI RECIPE (WITH TOMATO SAUCE) | KITCHN
From thekitchn.com
GNUDI WITH BRAISED CORN AND BACON RECIPE - JAMES BEARD
From jamesbeard.org
GNUDI RECIPE - THE SPRUCE EATS
From thespruceeats.com
A PERFECT MATCH RECIPE: GNUDI WITH PETIT MANSENG | WINE …
From winespectator.com
GNUDI RECIPE WITH SAGE AND BROWN BUTTER - GREAT ITALIAN CHEFS
From greatitalianchefs.com
GNUDI WITH TOMATO SAUCE | ITALIAN RECIPES | GOODTO
From goodto.com
25 PASSOVER RECIPES FOR YOUR SEDER DINNER AND BEYOND
From culinaryhill.com
CORN STOCK FOR GNUDI WITH WITH ROASTED-CORN SAUCE
From gofoodfood.cc
GNUDI WITH ROASTED-CORN SAUCE RECIPE | RECIPE IN 2022 | ROASTED …
From pinterest.com
GNUDI WITH ROASTED-CORN SAUCE | ROASTED CORN, CORN SAUCE RECIPE, …
From pinterest.com
EASY RICOTTA GNUDI WITH ROASTED TOMATO SAUCE - SCRUMMY LANE
From scrummylane.com
BEST GNUDI WITH ROASTED CORN SAUCE RECIPES
From alicerecipes.com
GNUDI WITH ROASTED CORN SAUCE RECIPES RECIPE
From alicerecipes.com
THESE RECIPES PROVE THAT GNUDI AND GNOCCHI ARE ALWAYS DELICIOUS …
From huffpost.com
GNUDI WITH ARRABIATA SAUCE RECIPE - BBC FOOD
From bbc.co.uk
SPINACH AND RICOTTA GNUDI - LA CUCINA ITALIANA
From lacucinaitaliana.com
GNUDI - WIKIPEDIA
From en.wikipedia.org
CORN GNUDI - VALLEY TABLE
From valleytable.com
You'll also love