So you may or may not remember the first time I made gnudi and it was a spectacular failure because I didn’t add flour. After all my hard work getting the water out of the cheese and the spinach and making all the tiny balls of ricotta yumminess I watched in horror as they disintegrated about 2 seconds after hitting the boiling water. I managed to salvage the remaining batter, freeze it, and then use it as ravioli filling, so not a complete failure I guess. I have poked around online and seen the errors of my ways – needing flour – but haven’t come across a compelling recipe until now. I have recently stumbled upon the Delicious Days blog which had this outstandingly easy recipe for gnudi (or ricotta gnocchi) and I tried it out yesterday. I am so freaking excited because not only was this easy but it was FAST too and something that can be modified in many ways to produce light pillows of ricotta fabulousness. Here is the recipe converted into US measure for those of you that don’t have a kitchen scale:
1 cup ricotta
1/2 cup flour + a little extra for flouring work surface
1/3 cup parmesan
1 egg yolk
1 pinch of salt
1 tablespoon of chopped parsley (I added this for extra flavor
I followed the recipe as outlined on the DD blog, so I highly recommend having a read through there first. I combined the ricotta, with the excess water poured out (but no need to wrap it in cheesecloth and drain), with the egg yolk, cheese, salt and parmesan. Stir well so all ingredients are combined. You should start your pot of salted water boiling so it is ready to go before you add the flour.
Add the flour and just stir enough so it is combined but do not try to knead it. The dough will be somewhat wet and sticky but should stick together just fine. Take a large spoonful and place it onto your floured work surface. Roll it out into a long finger-like roll and then cut into bit sized pieces like so:
Make sure you flour the surface you set them on so they are easy to remove. Once you have cut them all – and it’s important to time this well – put them right into the boiling water. Give it a stir, and watch them float to the top. It took about 3 minutes for them all to float up. Remove with a slotted spoon and add your favorite sauce. I made a crudo tomato sauce using the following ingredients:
1 14.5oz can of diced tomatoes
3-4 tablespoons olive oil
3-4 cloves of garlic
4-5 tablespoons olive oil
6-7 leaves of fresh basil
Take the garlic and cut it into smallish pieces, and saute it in the olive oil until it is light brown. Turn off the heat. Add the tomatoes to a bowl, pour over the hot oil and garlic, chopped basil and a pinch of salt to taste. Allow this mix to sit for about an hour or so – this allows the flavors to mingle. I placed the bowl in the microwave for 1 minute to heat it up before adding the gnudi.