Cheats Gnudi Recipes

CHEAT'S RICOTTA GNUDI WITH ASPARAGUS AND CRUMBS

Steps:

• To make the gnudi, lay 5 kitchen paper squares roughly on top of each other, then dollop the ricotta onto them. Top with another 5 squares, then press the ricotta very firmly into a thin disc to extract the moisture. Remove the paper (it should come away cleanly), then scoop the ricotta into a mixing bowl. Stir in the remaining gnudi ingredients with a good pinch of salt and pepper. Chill for 30 minutes.
• Bring a large pan of well salted water to the boil and set a large sieve over a mixing bowl next to the hob. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into rough rugby ball shapes. Drop them into the water as you go - they'll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.
• Meanwhile, make the crumbs: heat the oil in a small frying pan, then fry the breadcrumbs for 5-8 minutes until golden.
• Steam the asparagus pieces for 3-4 minutes until just tender. Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully tip in the gnudi. Spread them out, then leave to cook for a few minutes until golden on the undersides. Turn, then add the garlic, lemon zest and juice, asparagus and oregano. Season, then cook for 2-3 minutes until heated through. Serve sprinkled with the crumbs.

GNUDI

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.