Once you’ve mastered making ricotta, gnudi should be next on your list. Italian for “naked,” gnudi are similar to the filling in ravioli, minus the pasta — light and delicate with a fresh, creamy flavour.
Ingredients
- 1 cup fresh chive ricotta
- 1/2 cup Parmesan cheese, finely grated
- 1/2 cup semolina
- 1/2 cup whey
- 3 tablespoons butter, cold, cut into pieces
- 2 tablespoons fresh herbs, such as chives, parsley, basil, finely chopped
- salt and pepper to taste
Instructions
In a small mixing bowl, combine the ricotta, Parmesan and a pinch of salt and pepper. Mix together thoroughly. If the mixture feels a little dry, add a spoonful or two of whey to hold it together. Using another mixing bowl, add the semolina.
Place about 1½ teaspoons of the ricotta mixture into your hands and roll into an oblong shape. Place this in the semolina and roll it around, covering it completely. Place the gnudi on a plate and repeat this process until the gnudi are complete. Refrigerate for about 24 hours.
When you're ready to cook the gnudi, bring salted water to a simmer in a medium-sized pot.
In a small pot over medium-low heat, add the whey and reduce it to approximately 1/3 cup. Take the pot off the heat and slowly add pieces of butter, whisking until all the butter is incorporated. Add the herbs. Reserve.
Drop 10 to 12 pieces of the gnudi into the pot of salted water, making sure not to overcrowd the pot. Cook the gnudi until they start to float, about 45 seconds. Remove them immediately, drain well and place in a pasta bowl (you can do the gnudi in batches and place them on a plate in a warm oven until you are finished cooking them all.)
To serve, drizzle the gnudi with a few spoonfuls of whey sauce and garnish with a fresh herbs or micro greens.
