Ricotta Gnudi by Gale Gand

• porsi: 6 - 8

Bahan-bahan

1 oz or 1/2 cup grated Parmesan cheese (Bel Gioiso brand)

1 container (15-16 oz) full fat ricotta cheese (Bel Gioiso brand): drain liquid off the top of the cheese

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon snipped fresh chives (or parsley)

1/2 cup plus 1/2 cup flour (sprinkle 1/4 cup on sheet pan below Gnudi, and 1/4 cup on sheet pan on top of Gnudi)

1/2 bag of frozen spinach defrosted with ALL liquid squeezed out <tip - can wilt fresh spinach in microwave for a minute with a teaspoon of water>

Brown Butter Sage Sauce:

1/4 cup butter

5 fresh sage leaves

a couple of tablespoons of the water from the Gnudi

Garlic Butter Sauce

1/4 cup butter

1-2 cloves minced garlic

A couple of tablespoons of the water from the Gnudi

Petunjuk

In a bowl, fold together the parmesan, ricotta, egg, salt, pepper, and herbs.

Fold in 1/2 cup of flour.

Sprinkle 1/4 cup of flour on a sheet pan (or cookie sheet).

Scoop gnudi dough with a 1-2 T cookie scoop and drop onto the flour covered pan in rows. You will get around 30 dumplings at this size - you can use a smaller scoop to get around 50 dumplings.

Sprinkle 1/4 cup flour on top of the gnudi dough and be sure to roll so all sides of the gnudi balls are coated in flour.

Chill for at least 20 minutes.

Make a brown butter sage sauce - brown about 1/4 cup butter in frypan and add about 5 chopped sage leaves. Or make a butter garlic sauce by adding chopped garlic to the melted butter. Add a little of the water from the gnudi balls to thicken the sauce.

Take gnudi balls from refrigerator and roll again in flour on sheet pan to be sure they are coated on all sides.

Drop balls one at a time into heavily salted boiling water, and make sure they do not stick to the bottom. Cook until the balls float to the surface, about 2 minutes after last ball is dropped.

Fish the gnudi out of the water and toss in the brown butter sage sauce or the garlic butter sauce.

Sprinkle generously with shredded Parmesan and parsley, and serve.

Catatan

You can boil these ahead of time and keep chilled for up to 3 days, then reheat in the butter sauce