Tuesday, April 9, 2013

Gnudi


While working on this month's Sourdough Surprises, which, and I'm not giving away any secrets when I tell you, is pasta, I was struck with how similar ravioli filling is to the recipe of gnudi. Gnudi, in case you've missed this fabulous bit, is a kind of deconstructed ravioli, a ricotta dumpling if you will. And while I've never heard of them before a few weeks ago, suddenly I couldn't stop thinking of them. 

So I decided it was gnudi time and gave them a try. If you love ravioli and want to make your own but don't want to spend the hours and hours involved give gnudi a try. I based this recipe on my moms ravioli filling and the Bon Appetite recipe linked above.

gnudi

2 cups whole milk ricotta cheese
4 tablespoons freshly grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
2 eggs
pinch of freshly grated nutmeg
salt and pepper to taste
1/2-3/4 cup semolina flour
2 cups marinara sauce

In a medium bowl combine ricotta, Parmesan, parsley, eggs, salt, pepper and nutmeg. Blend well and start adding the semolina flour. Use just enough to bind everything together, although it will still be a bit loose.

It helps to chill the mixture at this point to make it easier to handle, but it's not necessary. You'll need two spoons to form the gnudi. I used a couple of deep teaspoons and I was happy with the size.

Scoop up a spoonful of filling and roll it from one spoon to another until you get a perfect shape. Carefully drop them on a plate dusted with semolina flour and continue until all filling is used up. Sprinkle another layer of flour on top and set aside, or cover and keep in the fridge until ready to use (up to three days).

In a large pot bring 3 quarts of salted water to a rapid boil. Carefully drop gnudi into boiling water. Lower the heat to a gentle boil and cook for 5 minutes. Make sure not to under cook or gnudi will be doughy.

Drain and serve with your favorite marinara sauce. Makes 4 to 6 servings.






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