Ricotta Gnudi With Oxtail Ragout Recipes

GNUDI (RICOTTA GNOCCHI)

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.

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.

RICOTTA GNUDI

Steps:

• Bring a large pot of salted water to a gentle boil.
• Meanwhile, combine ricotta cheese, 1/2 cup Parmigiano-Reggiano cheese, egg, salt, pepper, and nutmeg in a bowl; mix well. Add in 00 flour.
• Sift in semolina flour and carefully fold into ricotta mixture until semolina flour is just incorporated and a soft dough forms.
• Place dough on a lightly floured work surface and cut dough into 4 pieces. Roll each section into a long rope about 3/4 inch in diameter.
• Cut the rope into 1-inch long pieces with a butter knife. Use your forefinger and press down into the middle of each gnudi to create a small dimple. Set the gnudi on a lightly floured baking sheet.
• Drop gnudi in batches into the simmering water and cook until they float to the surface, less than 1 minute.
• Drain gnudi and transfer to bowls.
• Meanwhile, heat marinara sauce in a saucepan until hot, about 5 minutes.
• Top each portion generously with marinara sauce, Parmigiano-Reggiano cheese, and basil ribbons.

GNUDI

Steps:

• Fit a large pot with a steamer insert. Add enough water to come about 3 inches below bottom of insert, and bring to a simmer. Add spinach, cover, and steam until bright green, 3 to 5 minutes. Drain, and let cool slightly. Press to remove liquid. Roll spinach in a clean kitchen towel or cheesecloth, and squeeze to remove any remaining liquid. Transfer to a food processor, and puree until smooth. Stir together spinach puree, egg yolks, cheeses and nutmeg.
• Mound 1-cup flour on a cutting board. Using floured hands, gently shape 1 tablespoon spinach mixture into a small log. Drop it into the flour, and quickly roll to coat lightly. Transfer to a baking sheet that's lightly dusted with semolina.
• 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 a platter. Repeat with remaining gnudi. Melt butter in a small skillet over medium-high heat. Stir in chopped sage and the sage leaves. Add 1 1/2 tablespoons gnudi cooking water, reduce heat to low, and cook for 5 minutes. Season with salt and pepper and serve immediately with the gnudi.

BEAN RAGOUT

Steps:

• In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
• Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BASIC VEGETABLE RAGOUT

Steps:

• In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan.

RICOTTA GNUDI WITH BROWNED BUTTER

Steps:

• Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
• Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
• Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
• Bring a large pot of salted water to a low boil.
• Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
• 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 onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

RICOTTA GNUDI WITH SAGE BUTTER

Steps:

• Line a sieve with a piece of muslin or a new J-cloth and place over a bowl. Tip the ricotta into the cloth, gently gather up the ends and secure with an elastic band. Leave the ricotta to drain for 4 hrs.
• Transfer the drained ricotta to a clean bowl. Beat in the hard cheese, egg yolk, a good grating of nutmeg, then season well. Tip the semolina into a baking dish or large plastic container. Wet your hands, dip them in the semolina and, working quickly, scoop 1 heaped tsp of the ricotta mix into your hands and gently roll into a ball (don't worry if it's not perfect). Place the ball in the semolina dish and roll around so that it is totally covered. Pick it up and roll between the palms of your hands to create a smooth ball, then pop back into the semolina. Continue with the rest of the mixture. You should make about 24 balls. Once all the balls are formed and are sitting in the semolina, cover loosely with baking parchment (not cling film), put the dish in the fridge and leave to chill for at least 12 hrs, although 24 hrs is better - this is so the balls of ricotta form a skin around the outside.
• When ready to serve, bring a large pan of salted water to the boil. Turn down to a simmer and lower in half the gnudi. Cook gently for 2-3 mins - they're ready when they float to the top - then scoop out with a slotted spoon and transfer to a sieve. Repeat with the remaining gnudi. Slowly melt the butter in a small frying pan. Add the sage leaves, making sure they don't overlap, and let them sizzle until crisp. Transfer to a plate lined with kitchen paper. If the butter has turned a nutty brown, remove from the heat; if not, continue to bubble until lightly browned. Divide the gnudi between warmed plates, drizzle over the browned butter, top with the sage and pine nuts, and serve with grated cheese, black pepper and a rocket & red onion salad.