RICOTTA GNUDI RECIPE
Gnudi are delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato.
Provided by Sarah Mock
Categories Easy Recipes
Time 53m
Number Of Ingredients 4
Steps:
- 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.
- Do not overwork the dough. It will be sticky. Extra flour can be used as you roll out the gnudi.
- Continue on to rolling or piping out the gnudi.
Nutrition Facts : ServingSize 25, Calories 281 kcal, Carbohydrate 24 g, Protein 17 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 173 mg, Sodium 648 mg, UnsaturatedFat 5 g
HOW TO MAKE RICOTTA GNOCCHI OR GNUDI FROM SCRATCH
How to make the best, homemade ricotta gnocchi from scratch, step by step recipe tutorial and quick recipe video!
Provided by Florentina
Categories Main Course
Time 33m
Number Of Ingredients 5
Steps:
- Strain the ricotta cheese through a mesh sieve or a cheesecloth lined colander for a couple of hours or overnight.
- In a medium bowl combine the ricotta, egg, parmesan and 1 cup of flour.
- Sprinkle some flour on a pastry board and shape the dough into a round ball. Sprinkle a little more flour if you feel the dough s to sticky.
- Cut the dough into 5 pieces and shape those into baseball size balls.
- Roll each ball into a tube about 1/2 inch to 1 inch thick or so. Use a sharp knife and slice the gnocchi into 3/4 inch pillows or so, depending on your preference.
- Place them on a lightly floured baking sheet and run each on down the back of a fork ( as shown in the video) to create little groves for the sauce to stick to better.
- Meanwhile bring a large pot of water to a boil. Salt it well, it should taste like sea water.
- Add the ricotta gnocchi to the boiling water and cook only until the little pillows flow to the top. Drain and toss with warm tomato sauce or all the order serving ideas above.
Nutrition Facts : Calories 396 kcal, Carbohydrate 35 g, Protein 22 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 1047 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
GNUDI (RICOTTA GNOCCHI)
I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers and olives as either a main course or a side dish
Provided by Callinectes Sapidus
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add basil and cook uncovered until just wilted, about 1 minute. Immerse in ice water for several minutes to stop the cooking process. Drain. Squeeze very dry and finely chop.
- Mix ricotta cheese, 1/2 cup flour, Parmigiano-Reggiano cheese, egg yolks, and nutmeg in a large bowl. Add basil, white pepper, and salt; mix until gnudi mixture is well-combined.
- Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
- Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 22.5 g, Cholesterol 111.2 mg, Fat 6.1 g, Fiber 2.8 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 1042 mg, Sugar 0.6 g
GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
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.
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