Gnudi With Roasted Corn Sauce Recipes

Steps:

• Make the gnudi: Place ricotta in a sieve lined with cheesecloth, and set over a bowl. Refrigerate at least 2 hours (or overnight) to drain. Discard liquid.
• Combine ricotta, Grana Padano, nutmeg, salt, and pepper.
• Spread semolina flour on a rimmed baking sheet. Form 1 heaping teaspoon ricotta mixture into a ball. Gently roll in flour to coat, then nestle in the flour. (The flour will form a coating on the gnudi, helping them to keep their shape as they cook.) Repeat with remaining ricotta mixture. Cover with plastic wrap, and refrigerate overnight.
• Make the roasted-corn sauce: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Bend back husks of each ear of corn, remove silk, and replace husks. Grill corn, turning occasionally, until charred on all sides, about 15 minutes. Let cool. Remove husks. Cut kernels from cobs, reserving cobs for corn stock.
• Cook salt pork in a skillet over medium heat until golden and barely crisp. Add corn kernels, scallions, and 3 cups corn stock, and bring to a boil. Reduce heat to medium-low. Stir in nutmeg and cayenne, and cook until slightly thickened, about 8 minutes. Stir in butter, salt, and black pepper. (If a thinner sauce is desired, add more stock as needed.)
• Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook gnudi in batches (do not overcrowd pot) for 1 minute. Using a slotted spoon, transfer gnudi to sauce, and toss to coat. Serve garnished with scallions, black pepper, and shaved Grana Padano.

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.

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.

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 gentle so they don't break apart. 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.

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.

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.