GNUDI (RICOTTA GNOCCHI)
I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish
Provided by Callinectes Sapidus
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g
RICOTTA GNUDI
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.
Provided by thedailygourmet
Categories Homemade Pasta
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a gentle boil.
- Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
- Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
- 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.
- 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.
- Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
- Drain gnudi and transfer to bowls.
- Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
- Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 890.1 mg
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