Gnudi

Let's admit it, food can be sexy. The pleasure it brings, the sometimes sinful experience of eating it, and of course the tantalizing discovery of new textures, tastes and smells.

And yes, of course, if you have some good looking company that helps the overall experience too. ;)

And when it comes to sexy foods, Gnudi has its place at the top of the list.

Its name alone provokes an inner desire and the simple idea of a ricotta dumpling, light and airy but still indulgently cheesy only makes that desire burn stronger.

You see “Gnudi” literally means “Nude.” These little guys are in a sense ravioli filling without the ravioli, so in a way they are, well, missing their clothes...hehe, dirty I know...

Well, whether or not you find a ricotta cheese dumpling sexy, I promise you WILL find it delicious.

RECIPE:

One 15-16 ounce container Ricotta

½ pounds frozen spinach, thawed + drained, chopped fine

½ teaspoon kosher salt

¼ teaspoon ground pepper

Pinch of nutmeg

1 cup shredded Parmesan cheese

½ teaspoon dried Oregano

1/8 teaspoon red pepper flakes

¼ cup all-purpose flour

¼ cup Panko bread crumbs

3 egg yolks

Combine all the ingredients together in a bowl, don’t over mix. Roll mixture into small 1-2inch balls. Cook in boiling water for 3-4 minutes until the Gnudi float. Toss gently with sauce and ENJOY!

NOTES:

• Depending on the amount of water in your ricotta you may need more flour or bread crumbs.  If you cannot roll the mixture into a ball, add more flour or bread crumbs.
• Be sure the spinach is finely chopped. Even if you're using frozen pre-chopped spinach, run your knife through the spinach once more to ensure it is finely chopped.
• Make sure the spinach is as dry as possible.

Gnudi Shown with Kabocha Sqaush + Tomato Pasta

 

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Homemade Ricotta

RECIPE:

Makes 2 cups ricotta

4 cups whole milk

2 cups heavy cream

1-1.5 teaspoons kosher salt

4 tablespoons white wine vinegar

Combine milk, cream and 1 teaspoon of the salt in a sauce pan and bring to a boil. Once boiling shut off heat and add vinegar. Wait 3 minutes and strain in a cheese cloth for 10-20 minutes. Taste and add more salt if necessary.

 

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