SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
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, 1 to 2 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 (you should have 1 scant cup).
- Stir together spinach puree, cheeses, salt, pepper, egg yolks, nutmeg, and 2 tablespoons flour in a bowl.
- Mound remaining 1/2 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. Repeat. Refrigerate, uncovered, for 1 hour or until ready to cook (up to overnight).
- 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 to, and remain on, surface, about 7 minutes. Repeat with remaining gnudi.
- Meanwhile, warm 4 plates. Melt butter in a small skillet over medium-high heat until dark golden brown. Stir in chopped sage and the sage leaves. Add a little gnudi cooking water to the sauce to loosen.
- Use a slotted spoon to remove gnudi, shaking off excess water, and transfer to plates. Drizzle with sage butter and sprinkle with Parmigiano-Reggiano. Serve immediately.
RICOTTA GNUDI WITH BROWNED BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
- Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
- Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
- Bring a large pot of salted water to a low boil.
- Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
- Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
- Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
HOMEMADE SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating the baking sheet; you can substitute flour, but be careful that the gnudi are not absorbing too much of it.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
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 (you should have 1 scant cup).
- Stir together spinach puree, egg yolks, cheeses, 2 tablespoons flour, nutmeg, 1 teaspoon salt, and pepper in a bowl.
- 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. Repeat. Refrigerate, uncovered, until ready to cook (up to overnight).
- 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 to, and remain on, surface, about 5 minutes. Repeat with remaining gnudi.
- Meanwhile, warm 4 plates. 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.
- Use a slotted spoon to remove gnudi from water shake off excess water, and transfer to plates. Drizzle with sage butter. Serve immediately.
More about "ricotta gnudi with sage butter recipes"
GNUDI RECIPE WITH SAGE AND BROWN BUTTER - GREAT …
Jan 11, 2018 Method. 1. To make the gnudi, mix together all of the ingredients, except the semolina, in a mixing bowl using a wooden spoon. 2. Once fully …
From greatitalianchefs.com
Servings 3Estimated Reading Time 1 minCategory Main
From greatitalianchefs.com
Servings 3Estimated Reading Time 1 minCategory Main
RICOTTA GNUDI WITH SAGE BUTTER | OLIVEMAGAZINE
Mar 30, 2017 STEP 1. Tip the ricotta into a sieve over a bowl and put in the fridge overnight to drain. STEP 2. The next day, put the ricotta into a bowl, …
From olivemagazine.com
Cuisine ItalianCategory DinnerServings 4Calories 667 per serving
From olivemagazine.com
Cuisine ItalianCategory DinnerServings 4Calories 667 per serving
RICOTTA GNUDI WITH SAGE BUTTER RECIPE | NEW IDEA FOOD
Apr 01, 2019 Method. Line a sieve with a piece of muslin or a new J-cloth and place over a bowl. Tip the ricotta into the cloth, then gather up the ends, secure with an elastic band and leave to drain for 4 hrs. Transfer the drained ricotta …
From newideafood.com.au
From newideafood.com.au
SPINACH AND RICOTTA GNUDI IN SAGE-BUTTER SAUCE - ITALY …
Jul 30, 2015 Instructions. Place the ricotta in a strainer over a bowl for a few hours (or overnight), and keep in the fridge. Boil a large bunch of fresh spinach (leaves only) for a few minutes in salted water, strain very well, and then …
From italymagazine.com
From italymagazine.com
RICOTTA GNUDI WITH SAGE BROWN BUTTER - TASTY KITCHEN
Sep 13, 2013 Using floured hands, roll the ricotta and flour mixture into 1 inch balls. Sprinkle half the semolina on a parchment-lined baking tray and place gnudi on top of the semolina. …
From tastykitchen.com
5/5 (1)
From tastykitchen.com
5/5 (1)
TOP 44 BEST GNUDI RECIPE RECIPES - TMAX.PAKASAK.COM
Best Gnudi Recipe Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. ... › spinach and ricotta gnudi recipe ... Mar 4, 2022 · Step 7 …
From tmax.pakasak.com
From tmax.pakasak.com
RICOTTA GNUDI WITH BROWN BUTTER & CRISPY SAGE — RECIPE BOX
Oct 07, 2021 Ricotta Gnudi with Brown Butter & Crispy SageServes 4-6. 1. Prepare the Ricotta Gnudi. Strain the ricotta with a piece of cheesecloth, or with a paper towel lining a …
From ourbestrecipebox.com
From ourbestrecipebox.com
RICOTTA GNUDI WITH BROWN BUTTER & SAGE RECIPE - FOOD NEWS
Ricotta Gnudi with Browned Butter Recipe. Crumble the spinach into a large bowl. Discard the water from the pot, fill with clean salted water, and return the pot to a boil for the gnudi. Add …
From foodnewsnews.com
From foodnewsnews.com
MALFATTI RICOTTA SPINACH GNUDI - YOUR GUARDIAN CHEF
Dec 12, 2022 Hint: The most difficult part of the recipe is keeping the mixture compact when boiling.In some recipes, they add flour to the mixture. I prefer using egg yolks only. Egg yolks …
From yourguardianchef.com
From yourguardianchef.com
PILLOWY RICOTTA GNOCCHI (GNUDI) WITH SAGE BROWN BUTTER SAUCE
It is. When Grant made these for our Facebook Live crew, he dressed them in a sage brown butter sauce and a sous vide egg. But, again, versatility is the name of the game. Swap in …
From chefsteps.com
From chefsteps.com
TOP 46 SPINACH AND RICOTTA GNUDI RECIPE RECIPES
Let the spinach cool a little then place them in a large bowl and add the ricotta, stirring with … add the eggs and the grated parmigiano. Mix to combine. › 5/5 (5)
From schoenfeld.vhfdental.com
From schoenfeld.vhfdental.com
RICOTTA AND BLACK PEPPER GNUDI WITH SAGE AND BROWN BUTTER RECIPE
Reserve browned butter off-heat. Place the remaining butter in a medium skillet. Bring a large pot of well-salted water to a boil. Add gnudi and cook, stirring very gently, for 3 minutes. Using …
From plain.recipes
From plain.recipes
BUTTER AND SAGE GNUDI FROM 'JAMIE OLIVER'S COMFORT …
Mar 21, 2019 Generously cover a large tray with semolina, then roll the ricotta mixture into 1-inch balls, rolling them in the tray of semolina as you go until very well coated. You should get …
From seriouseats.com
From seriouseats.com
HOUSE & HOME - RICOTTA GNUDI WITH BROWN BUTTER
Mar 13, 2009 Recipe: Step 1: In a large bowl, whisk eggs until frothy. Add ricotta and whisk until well combined. Whisk in flour, Parmesan and salt. Let gnudi mixture chill 15 minutes. …
From houseandhome.com
From houseandhome.com
SPINACH AND RICOTTA GNUDI WITH SAGE BUTTER | ENTREE …
Ingredients; 1 pound fresh spinach, large stems removed, washed well; 3/4 cup ricotta cheese (about 6 ounces), preferably fresh, drained for 30 minutes in a fine sieve
From pbs.org
From pbs.org
RICOTTA GNUDI WITH SAGE BUTTER | RECIPE | SAGE BUTTER, RECIPES, BBC ...
Oct 2, 2014 - These light Italian dumplings, made from fine semolina, ricotta and nutmeg, make an elegant dinner party starter. Pinterest. Today. Watch. Explore. When autocomplete results …
From pinterest.com
From pinterest.com
RICOTTA GNUDI WITH SAGE BROWN BUTTER - THE HOPELESS HOUSEWIFE®
Mix the ricotta, parmesan, eggs, pepper and salt in a bowl and combine. Fold in the flour and stir until just combined and the mixture is able to form a ball. (If the mixture feels too wet, add flour …
From thehopelesshousewife.com
From thehopelesshousewife.com
SPINACH AND RICOTTA GNUDI WITH TOMATO-BUTTER SAUCE RECIPE | EAT …
Save this Spinach and ricotta gnudi with tomato-butter sauce recipe and more from The New Cooking School Cookbook: Advanced Fundamentals to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
RICOTTA AND BLACK PEPPER GNUDI WITH SAGE AND BROWN BUTTER RECIPE
Jul 06, 2022 Add sage leaves, season lightly with salt, and cook, turning the leaves occasionally, until crisp, about 2 minutes. Using tongs, transfer the leaves to a paper towel …
From seriouseats.com
From seriouseats.com
You'll also love