Gnudi is essentially a ricotta ravioli but without the pasta. It can be served with almost anything. So it is up to you to come up with sauce or garnish.
There have been a lot of recipe requests for Gnudi, and rightly so.
Since the recipe will be published for magazines, I have decided to include it on the blog.
So here we are:
1 1/2 x 450g containers ricotta
2 large eggs
1/2 lb. Piave or Reggiano grated
up-to 1cup all purpose flour
1 heavy pinch nutmeg
1 heavy pinch white pepper
1 light pinch kosher salt
cornmeal
In a stainless bowl mix all ingredients well.
With a 1 oz portion-er scoop on to a sheet tray dusted with cornmeal.
Dust the top of the balls with cornmeal.
Place one ball in your hands and roll into a lozenge shape....see photo.
Have a pot of simmering water ready. Gently place the ricotta lozenges into water. They will sink and surface when close to ready.
Have an ice bath at the ready. Use a slotted spoon to remove from the water and place in ice water. Remove when cool and refrigerate.
Sautee in butter gently. You just want to cook until warm in the center
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