GNUDIS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

GNUDI RECIPE | EPICURIOUS



Gnudi Recipe | Epicurious image

One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk—it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in the ricotta has fused with the semolina to form a delicate skin. But when you must have them ready every day for service, it's another story. They're so temperamental—sometimes they're ready to cook after a day in the fridge, sometimes it takes two or three. I often jump the gun, cooking them too early and tearing my hair out as I watch them fall apart in the water. At home, though, there's no need to rush the process. It's easy to get right, as long as you give them three days to develop that skin—but not much longer or the skin will get too dense. In the spring, I'll occasionally leave out the brown butter and spoon Basil Pesto here and there.

Provided by April Bloomfield

Yield Serves 4

Number Of Ingredients 9

1 pound semolina flour
1 pound sheep's-milk ricotta
A 1-ounce chunk of Parmesan, finely grated
1 teaspoon kosher salt
7 tablespoons slightly chilled unsalted butter
20 good-sized sage leaves
Kosher salt
A handful of finely grated Parmesan
Parchment paper; disposable piping bag (or a resealable plastic bag)

Steps:

  • Line a large baking sheet with parchment paper. Add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer. Put the rest of the semolina in a medium bowl. Make sure there's space in your fridge to hold the baking sheet.
  • Combine the ricotta, parmesan, and salt in a large bowl. Use a large wooden spoon to mash and stir the mixture until it's well combined. Put the mixture in a disposable piping bag (or resealable plastic bag). With your fingers, work the mixture toward the tip and twist the top of the bag. Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag). Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them.
  • Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length. You want to turn each strip into 9 or 10 pudgy little logs.
  • Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round. Try not to form any creases as you do this (the gnudi shouldn't look like little bums) or any pointed edges. Hold the log gently in the palm of one hand over the bowl of semolina. grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it. Carefully return it to the semolina-covered tray, and repeat with the rest of the logs. Make sure you leave a little space between each one on the tray.
  • Dust the semolina remaining in the bowl over the gnudi. Cover the tray tightly with plastic wrap, and pop it into the fridge. Keep the gnudi in the fridge, turning them over once a day and covering them again, until they're firm and no longer feel damp—give it at least 3 days, but no more than 4.
  • Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat. Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina.
  • Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat. once the butter has melted, take the pan off the heat.
  • Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown. Add the sage to the butter in one layer and cook the leaves just until they've gone crispy, about 2 minutes. Transfer them to paper towels to drain and sprinkle them with salt. Keep the brown butter in a warm spot at the back of the stove, off the heat.
  • Ease the gnudi into the boiling water and cook, gently shaking the pot once (don't stir the gnudi), for 2 minutes. (You might want to set a timer. don't cook them any longer, or they'll fall apart.) Set the pan with the butter-water mixture over high heat. Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don't stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes.
  • Serve the gnudi in the pan or divide the gnudi among warm shallow bowls. Sprinkle on the parmesan and a little salt and garnish with the sage leaves. drizzle on as much of the brown butter as you'd like.

RICETTA GNUDI - LA RICETTA DI ... - GIALLOZAFFERANO



Ricetta Gnudi - La Ricetta di ... - GialloZafferano image

Gli gnudi sono un sostanzioso primo piatto toscano, della tradizione contadina della Maremma: il ripieno dei ravioli ricotta e spinaci ma senza pasta!

Provided by GialloZafferano

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 16

Spinaci freschi 700 g
Olio extravergine d'oliva 30 g
Ricotta di pecora 350 g
Farina 00 45 g
Aglio 1 spicchio
Parmigiano Reggiano DOP grattugiato 50 g
Uova (circa 1) 58 g
Sale fino q.b.
Pepe nero 1 pizzico
Noce moscata q.b.
Farina 00 50 g
Burro 100 g
Salvia 1 rametto
Sale fino 1 pizzico
Pepe nero 1 pizzico
Parmigiano Reggiano DOP 20 g

Steps:

  • Per preparare gli gnudi, cominciate occupandovi degli spinaci. Lavateli e asciugateli, quindi scaldate l’olio in un tegame molto ampio e fatevi insaporire lo spicchio d’aglio. Poi versate gli spinaci 1 , coprite il tegame con il coperchio 2 e lasciate appassire gli spinaci a fuoco medio-basso per 7-8 minuti. Quando saranno teneri e insaporiti, rimuovete l’aglio 3
  • E trasferite gli spinaci su un colino posto su una ciotola, per far scolare il liquido in eccesso, schiacciandoli con una spatola o un mestolo per favorire l’operazione (4-5). Ponete anche la ricotta su un colino allo stesso modo, in modo che anch’essa perda il suo siero in eccesso 6 .
  • Adesso potete unire la ricotta e gli spinaci ben scolati in una ciotola capiente 7 . Mescolate e condite con pepe e sale 8 e aggiungete una generosa grattugiata di noce moscata per dare maggiore sapore 9 .
  • Versate poi anche il Parmigiano grattugiato 10 , l'uovo 11 e, passandola attraverso un setaccio, la farina 12 che fungerà da legante.
  • Amalgamate con cura 13 , poi raccogliete una piccola quantità di composto (circa 18-20 g) e dategli la forma di una pallina leggermente schiacciata 14 . Passatela nella farina 15 e adagiatela su un vassoio coperto di carta forno.
  • proseguite con tutti gli altri 16 . Mettete una pentola d’acqua salata a bollire. Intanto, in una padella ampia, fate sciogliere il burro a fuoco basso insieme alla salvia 17 . Quando l’acqua bolle, lessate gli gnudi per qualche minuto, e appena vengono a galla scolateli 18
  • e trasferiteli direttamente in padella 19 . In questa fase dovrete essere delicati: fate insaporire brevemente gli gnudi senza girarli, roteando solamente la padella, per non rischiare di sfaldarli 20 . Impiattate i vostri gnudi e gustateli ancora caldi 21 .

Nutrition Facts : Calories 421 kcal, CarbohydrateContent 19.1 g, SugarContent 4 g, FatContent 30.9 g, SaturatedFatContent 15.88 g, FiberContent 2.9 g, CholesterolContent 121 mg, SodiumContent 377 mg

GNUDI (RICOTTA GNOCCHI) RECIPE | ALLRECIPES
Directions Step 1 Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Step 2 Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil,... Step 3 Dust your hands with remaining 1/4 cup ...
From allrecipes.com
See details


GNUDI RECIPE | PASTA RECIPES | PBS FOOD
Gnudi For the Gnudi: 1 lb semolina flour 1 lb sheep’s milk ricotta 1 oz. chunk of Parmesan, finely grated 1 teaspoon Kosher Salt To finish the dish: 7 tablespoons slightly chilled unsalted butter 20 good sized sage leaves Kosher salt A handful of finely grated Parmesan Special equipment: Parchment ...
From pbs.org
See details


GNUDI - LIDIA
Ingredients 1 pound fresh ricotta, drained 1 egg 1 cup dry spinach puree, prepared from 20 ounces frozen or fresh spinach ¼ cup freshly grated Parmigiano-Reggiano or Grana Padano 6 tablespoons fine bread crumbs ¼ cup flour, plus flour for rolling ½ teaspoon salt Freshly ground black pepper, a ...
From lidiasitaly.com
See details


GNUDI RECIPE | MICHAEL SYMON | FOOD NETWORK
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 and remain on the surface, about 5 minutes. Remove to ...
From foodnetwork.com
See details


BEST GNUDI RECIPES AND GNUDI COOKING IDEAS
Butter Toasted Ricotta Gnudi. Gnudi is a dumpling similar to gnocchi, but without the potatoes. It takes just seven …. Read More ingredients and less than an hour to make.This recipe is courtesy of Eggland's Best. Read Less. View Recipe. 3.333335. Butternut Squash Pasta Is Our Favorite Fall Recipe.
From thedailymeal.com
See details


GNUDI RECIPE - TRADITIONAL TUSCAN DUMPLING WITH SPINACH ...
Instructions BOILING SPINACH First, rinse the spinach leaves thoroughly and cook them 5 minutes in boiling water; then raise and pour... GNUDI DOUGH Now, combine in a bowl the spinach with ricotta, eggs, grated Parmigiano-Reggiano, 7 tbsp of flour, 2... BUTTER AND SAGE Melt the butter in a large ...
From philosokitchen.com
See details


GNUDI RECIPE | LIDIA'S ITALY
Ingredients 1 pound fresh ricotta , drained 1 egg 1 cup dry spinach puree, (see recipe for Spinach Pasta Dough) ¼ cup Parmigiano-Reggiano, freshly grated 6 tablespoons bread crumbs ¼ cup flour, plus flour for rolling ½ teaspoon salt freshly ground black pepper 1 recipe Butter and Fresh Sage Sauce ½ cup Grana Padano, freshly grated. Description. Gnudi
From recipebridge.com
See details


RICOTTA GNUDI WITH BROWNED BUTTER RECIPE | GEOFFREY ...
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 ...
From foodnetwork.com
See details


SPINACH AND RICOTTA GNUDI RECIPE - RECIPES FROM ITALY
Dec 22, 2020 · Gnudi recipe is an Italian dish that can be a greedy alternative to the classic potato gnocchi recipe. They are a sort of small dumpling made with ricotta cheese and chopped spinach. Ricotta makes them pillowy soft, delicate and irresistible.
From recipesfromitaly.com
See details


BEST GNUDI RECIPES AND GNUDI COOKING IDEAS
Aug 31, 2011 · Butter Toasted Ricotta Gnudi. Gnudi is a dumpling similar to gnocchi, but without the potatoes. It takes just seven …. Read More ingredients and less than an hour to make.This recipe is courtesy of Eggland's Best. Read Less. View Recipe. 3.333335.
From thedailymeal.com
See details


GNUDI RECIPE - TRADITIONAL TUSCAN DUMPLING WITH SPINACH ...
Dec 29, 2018 · Gnudi is a classic Tuscan recipe, simple and delicious! The particularity of these Italian dumpling is the smoothness of the dough and the intense flavor thanks to the spinach Ricotta, and Parmigiano-Reggiano cheese. Commonly, Gnudi are tossed with butter and sage and often paired with a simple, fresh tomato sauce. Try them on and let me know ...
From philosokitchen.com
See details


GNUDI RECIPE. HOW TO MAKE TUSCAN RICOTTA DUMPLINGS - MY ...
Jan 18, 2021 · My mum’s Gnudi recipe is very easy-to-make. And cheap too. You need basic ingredients like eggs, spinach, and ricotta cheese. She adds to the mixture the zest of half an orange to make the dish fresher and tasteful. She uses Besciamella (white sauce) to make the tomato sauce creamy and tasty.
From mytravelintuscany.com
See details


RICOTTA GNUDI - KITCHN
Feb 03, 2020 · Instructions. Finely grate 2 ounces Parmesan cheese (about 1 cup) and place in a large bowl. Add 2 containers whole-milk ricotta cheese, 2 large eggs, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper and mix well. Add 1 cup of the all-purpose flour and stir until just combined. Dust a rimmed baking sheet with 1/2 cup all-purpose flour.
From thekitchn.com
See details


HOMEMADE RICOTTA GNUDI RECIPE ... - SAVORING THE GOOD®
Apr 17, 2020 · Press the moisture out of the ricotta. See notes for detailed instructions. In a large bowl, using a rubber scraper or wooden spoon, mix together the egg yolks and the drained ricotta cheese. Sprinkle in the salt and the flour. Using gentle folds, incorporate the flour and salt into the ricotta and egg mixture.
From savoringthegood.com
See details


BAKED TUSCAN GNUDI (MALFATTI) WITH TOMATO SAUCE. – THE ...
Nov 28, 2018 · If you are making baked Tuscan gnudi, put the tomato sauce into an oven dish. Place the cooked gnudi in the sauce. Add the pieces of mozzarella. Sprinkle with grated Parmesan and bake in a preheated oven at 180 ° until the mozzarella has melted and the top has just started to brown. 10-15 minutes. Serve immediately!
From the-pasta-project.com
See details


GNUDI TOSCANI - FLUFFY DUMPLINGS MADE WITH RICOTTA ...
Instructions. Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours. Decant the drained ricotta into a large bowl, add the nutmeg, parmesan cheese, egg yolk and seasoning. Mix well until a uniform mix is formed. Spread about 1/3 of semolina on the bottom of a little tray.
From italianfoodfast.com
See details


EASY ITALIAN GNUDI RECIPE - CHEF BILLY PARISI
May 13, 2020 · Follow these easy to follow instructions with step by step images for how to make gnudi: Cook the spinach in boiling water, strain, and cool over a bowl in the refrigerator until chilled. Drain as much liquid off of whole milk ricotta cheese as possible in a colander. Squeeze as much liquid as possible from the cooked and cooled spinach, and ...
From billyparisi.com
See details


HOW TO MAKE THE PERFECT GNUDI | FOOD - THE GUARDIAN
Jun 27, 2018 · Perfect gnudi. Put the ricotta in a sieve or muslin bag set above a bowl and leave to drain, preferably in the fridge, for at least 30 minutes, then stir in the parmesan and a really generous ...
From theguardian.com
See details


THE EASIEST WAY TO MAKE APRIL BLOOMFIELD'S RICOTTA GNUDI ...
Feb 05, 2019 · The ricotta gnudi that April Bloomfield served at The Spotted Pig, a West Village gastropub, is a dream of thin, thin pasta surrounding a core of creamy, explosive sheep's milk ricotta all served in a brown butter and sage sauce. And the good news is it isn't even that hard to make.
From seriouseats.com
See details