It is not pasta and Gnudi are not gnocchi, but seem to belong to the same family. They are simply skinless ravioli, the filling without the shell but not quite gnocchi. This is enough to whet my appetite and I am making them today for our supper!
You will need :
1 cup fresh ricotta
1 cup grated Parmesan,
1 egg
Pinch grated nutmeg
2 tablespoons minced fresh chives (optional) or 1 tablespoon dried
4 cups semolina
3 tablespoons butter
10 sage leaves
Combine the first 4 ingredients in a bowl
Mix until it is combined with the ricotta mixture, and roll into 1-inch balls.
Roll the ricotta mixture into balls and place in a bowl or dish that has 1/4 inch of the semolina sprinkled on the bottom.
Arrange the balls so that they are not touching each other or the sides.
When you have a layer, cover the balls completely with flour and begin another layer.
Finish by completely burying the ricotta balls and transfer to the fridge. Leave overnight.
In a skillet, melt the butter over medium-high heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy (above), add the sage leaves. Just a few moments longer on the heat and the butter should turn a nutty brown color. Don’t overcook it to avoid introducing any bitter flavors.
Carefully transfer the gnudi to a pot of salted boiling water and cook until they float, about 1 minute.
They don’t need long at all, and the pasta coating can turn tough if they are in the water too long.
Remove them with a slotted spoon to drain, and serve with the brown butter and crisped sage leaves. Grate Parmesan over them, if desired.
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Something else that I’ve never come across before Lea, thank you for sharing xx
We love them, they were made famous by a restaurant in New York Spotted Dick and you can have them with different toppings or sauces, just like last ! Hope all well at Glen House !
Oh, how interesting. Thanks Lea xx
oh yum!
Yes they certainly are, thanks so, for your visit 🙂
They look WONDERFUL, Lea – if a bit too much effort for me to make for me. But you are allowed to continue posting such mouth-watering recipes. 😉
Thank you Margaret Rose, I hope you are keeping well 🙂
These look great! Especially the sage…yummy.
I love crispy sage, delicious with pork chops ! Thank you 🙂
Love it, Lea. I had never heard of gnudi and have definitely never tasted them. They look absolutely divine. I definitely need to give these a try. 🙂
You sure do Richard, i love them 🙂 my best to Baby Lady 🙂
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