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.
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
RICOTTA GNUDI WITH WILD MUSHROOM AND TRUFFLE SAUCE
Steps:
- For gnudi:
- Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
- Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
- Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet. Do ahead Can be made 4 hours ahead. Cover; chill.
- For sauce and garnishes:
- Heat 1 tablespoon oil in large pot or extra-large skillet over medium-high heat. Add 3 prosciutto slices. Cook until beginning to brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining prosciutto. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
- Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add all mushrooms, shallots, thyme, and chopped sage. Sauté until mushrooms brown and liquids evaporate, about 12 minutes. Transfer mixture to bowl. Add broth to same pot and boil until slightly reduced, scraping up browned bits, about 7 minutes. Remove from heat. Add 1 teaspoon truffle oil and mushroom mixture. Season to taste with salt and pepper. do ahead Sauce can be made 2 hours ahead. Let stand at room temperature.
- Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
- Meanwhile, rewarm sauce. Add butter; toss until blended. Using strainer, transfer gnudi to pot with sauce. Toss over medium heat until sauce coats gnudi. Season with salt and pepper.
- Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional Pecorino.
RICOTTA & SPINACH GNUDI
Try these light ricotta and herb dumplings from Lina Stores for a classic Italian main. Serve your gnudi with plenty of sauce and parmesan
Provided by Lina Stores
Categories Dinner, Main course
Time 44m
Number Of Ingredients 9
Steps:
- Pour boiling water over the spinach, then leave to cool a little before squeezing out any excess liquid. Chop the spinach finely. Drain and squeeze out any excess water again. Put the spinach in a mixing bowl with the ricotta, egg yolks, breadcrumbs, flour, a grating of nutmeg, a pinch of salt and the cheese. Mix well.
- Scoop up 24 equal-sized lumps of the mixture, using an ice cream scoop if you have one, and shape each one into a log by rolling it between your hands. Lay each log on a baking sheet, then chill for 30 mins, or until needed.
- Bring a large pan of salted water to the boil. Lower the gnudi into the water, turn down to a simmer and cook for 3-4 mins (do this in batches if you need to). Meanwhile, heat the butter in a large frying pan, add the sage and fry until crisp. Drain the gnudi well, then tip into the pan with the sage, along with a good grating of cheese. Swirl everything together, doing it in batches if it's easier. Arrange four gnudi on each serving plate, pour over more of the sauce and scatter with more grated cheese.
Nutrition Facts : Calories 406 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
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.
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
RICOTTA GNUDI
Haven't tried these ricotta cheese dumplings yet, but I'm positive I'll like them! Serve with any sauce you'd use for pasta.
Provided by KathyP53
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
- Beat egg, 1/3 cup Pecarino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
- Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.
- Cook gnudi in large pot of boiling, salted water until very tender, about 8 minutes.
Nutrition Facts : Calories 201.2, Fat 10.8, SaturatedFat 6.6, Cholesterol 73.9, Sodium 269.5, Carbohydrate 14.3, Fiber 0.4, Sugar 0.3, Protein 11.2
RICOTTA GNUDI
This was getting raves on epicurious--tender fresh pillows of ricotta pasta--like gnocchi but made with ricotta instead of potatoes. They're time consuming but I thought it was worth it! It would save time to make thick ropes, half them lengthwise, half again and make interval cuts. From Bon Appetit.
Provided by Jules127
Categories European
Time 2h8m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.
- Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
- Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.
- Makes 6 first course servingss. Top with sauce of choice. I made bolognese.
Nutrition Facts : Calories 201.2, Fat 10.8, SaturatedFat 6.6, Cholesterol 73.9, Sodium 269.5, Carbohydrate 14.3, Fiber 0.4, Sugar 0.3, Protein 11.2
More about "what is ricotta gnudi recipes"
RICOTTA GNUDI WITH TOMATOES, ZESTY BROWN BUTTER, AND …
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 2Total Time 30 mins
- Combine ricotta, garlic and egg yolk in a medium bowl. Stir in parmesan, flour, salt, pepper and nutmeg just until combined.
- Dust a rimmed baking sheet with some additional flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately two tablespoon (30 gram) portions. Roll into balls and place on prepared sheet. Toss or roll gnudi on baking sheet to coat in flour; set aside.
- Place tomatoes on a rimmed baking sheet and toss with olive oil. Season with salt and pepper. Place in oven and roast until starting to brown, about five to seven minutes.
- Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.
GNUDI - WIKIPEDIA
From en.wikipedia.org
Course EntréePlace of origin ItalyMain ingredients Ricotta cheese, spinach, …Region or state Tuscany
DOOF » RICOTTA GNUDI - LOTTIE
From lottieanddoof.com
GNUDI RECIPE | PASTA RECIPES | PBS FOOD
From pbs.org
GNUDI TOSCANI - FLUFFY DUMPLINGS MADE WITH RICOTTA
From italianfoodfast.com
THE EASIEST WAY TO MAKE APRIL BLOOMFIELD'S RICOTTA GNUDI …
From seriouseats.com
HOW TO MAKE THE PERFECT GNUDI | FOOD | THE GUARDIAN
From theguardian.com
GNUDI RICOTTA GNOCCHI RECIPE + VIDEO • CIAOFLORENTINA
From ciaoflorentina.com
LIGHT AND TENDER GNUDI | COOK'S ILLUSTRATED
From cooksillustrated.com
GNUDI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (3)Total Time 1 hr 52 minsCategory DinnerCalories 358 per serving
RICOTTA GNUDI - GNUDI RECIPE WITH RAMPS AND PORCINI | HANK SHAW
From honest-food.net
RICOTTA GNUDI WITH POMODORO SAUCE RECIPE | BON APPéTIT
From bonappetit.com
RICOTTA AND PARMESAN GNUDI | FOOD & WINE
From foodandwine.com
APRIL BLOOMFIELD'S RICOTTA GNUDI - SERIOUS EATS
From seriouseats.com
EASY RICOTTA GNUDI | FOOD & WINE
From foodandwine.com
SPINACH RICOTTA GNUDI - SASSY'S TABLE
From sassystable.com
GNUDI ARE TUSCAN RICOTTA BALLS I’M OBSESSED WITH
From notanothercookingshow.tv
BEST GNUDI RECIPE - HOW TO MAKE GNUDI - DELISH
From delish.com
HOMEMADE RICOTTA GNUDI RECIPE (RICOTTA GNOCCHI) - SAVORING THE …
From savoringthegood.com
RICOTTA GNUDI AL LIMONE WITH SPRING VEGETABLES - GORDON …
From gordonramsay.com
WHAT DO YOU SERVE WITH GNUDI? - FILLINGSTATIONYOUTHCENTER.ORG
From fillingstationyouthcenter.org
GNUDI RECIPE | EPICURIOUS
From epicurious.com
SPINACH AND RICOTTA G’NUDI - DELICIOUS DISH
From deliciousdish.ca
RICOTTA GNOCCHI (GNUDI) - DONATELLA ARPAIA - RECIPES & FOOD
From donatella.com
RICOTTA GNUDI WITH HOMEMADE CHUNKY TOMATO SAUCE
From foodandspice.com
GNUDI. GNOCCHI MADE OF RICOTTA. | CHEF LUCIANO SCHIPANO
From lucianoschipano.com
GNUDI - THOUGHTFUL GOURMAND
From thoughtfulgourmand.com
THE DELIGHTS OF GNUDI AND HOMEMADE RICOTTA - FOODISTS
From foodists.ca
RICOTTA GNUDI WITH CHANTERELLES RECIPE - NANCY SILVERTON | FOOD
From foodandwine.com
RECIPE: RICOTTA GNUDI - BEST RECIPES EVER - CBC.CA
From cbc.ca
EASY ITALIAN GNUDI RECIPE - CHEF BILLY PARISI
From billyparisi.com
GNUDI – RICOTTA DUMPLINGS IN TOMATO SAUCE - WHERE IS MY SPOON
From whereismyspoon.co
TUSCAN GNUDI (RICOTTA AND SPINACH GNOCCHI) - THE PASTA PROJECT
From the-pasta-project.com
GNUDI RECIPE. HOW TO MAKE TUSCAN RICOTTA DUMPLINGS
From mytravelintuscany.com
RICOTTA GNUDI WITH FAVA PEAS ASPARAGUS AND MOREL
From beyondsweetandsavory.com
"GNUDI" TUSCAN SPINACH AND RICOTTA GNOCCHI WITH TOMATO SAUCE
From cookingmydreams.com
RECIPE: RICOTTA GNUDI | CBC LIFE
From cbc.ca
SPINACH AND RICOTTA GNUDI RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
You'll also love