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Ask the Chef: Ricotta Gnudi Recipe

In this installment of Ask the Chef, Lilian inquires about Chef Donna Dooher’s melt in your mouth Ricotta Gnudi with Creamy Gorgonzola Sauce   Q: Would you be willing to share your recipe for gnudi with me? I love them – they are so light!   A: The secret to making them light and fluffy is notRead more

Ask the Chef: Ricotta Gnudi Recipe

In this installment of Ask the Chef, Lilian inquires about Chef Donna Dooher’s melt in your mouth Ricotta Gnudi with Creamy Gorgonzola Sauce

 

Q: Would you be willing to share your recipe for gnudi with me? I love them – they are so light!

 

A: The secret to making them light and fluffy is not overworking the dough. This is when the delicate touch is required. Make sure you bury them in the semolina flour for a couple of hours before you cook them. If I’m serving them at a dinner gathering, I would make them the night before or the morning of and leave them in the fridge in the semolina uncovered as you don’t want moisture building up in the flour. Experiment with different ways of presenting them. You could also do them in a tomato sauce, a brown butter sauce or a creamy lemon/thyme sauce.

 

Ricotta Gnudi with Creamy Gorgonzola Sauce 

 

For the gnudi…

 

INGREDIENTS:

 

2 cups ricotta
1⁄4 – 1⁄2 cup all purpose flour
1 cup Parmigiano-Reggiano, grated

2 eggs yolks
pinch nutmeg, grated
1⁄2 tsp kosher salt

pinch cracked black pepper

 

METHOD:

 

Drain ricotta in cheesecloth over a bowl squeezing out excess liquid.

Mix together the ricotta, egg yolks, Parmigiano-Reggiano, nutmeg, salt and pepper.

Add 2/3 cup of the flour and combine.

Dust table with a little flour and roll out a 1⁄4 of the dough into a 1” cylinder. Continue rolling out the remaining dough in batches.
Cut the dough into 1⁄2” pieces and press each piece lightly with the back of a fork.

Coat gnudi with a light dusting of flour and rest in the refrigerator for 20 minutes before cooking.
Bring a large pot of salted water to a boil and add gnudi in batches. Cook until the gnudi float, approximately 2 – 4 minutes.

Transfer gnudi to plates and coat with the Gorgonzola cream sauce.

 

SERVES 10-12

 

For the creamy gorgonzola sauce…

 

INGREDIENTS

 

1 1⁄2 cups 35% cream

2 tbsp shallot, finely chopped
3 sprigs fresh thyme

1⁄2 cup Gorgonzola cheese, crumbled

 

METHOD:

 

Place cream, shallots and thyme in a small pot over medium heat, bring to a boil and reduce by half.

Stain reduced cream and return to stove over low heat.
Add the Gorgonzola cheese and whisk until smooth, season to taste.

Serve with warm gnudi.

 

MAKES 1 1/2 cups