Gnudi

Gnudi
Gnudi might be just the main course you are searching for. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 705 calories, 26g of protein, and 23g of fat. Only A mixture of semolina flour, kosher salt, an of parmesan, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the semolina flour you could follow this main course with the Semolina Soufflé Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Line a large baking sheet with parchment paper.
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
2
Add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer.
Ingredients you will need
SemolinaSemolina
3
Put the rest of the semolina in a medium bowl. Make sure there's space in your fridge to hold the baking sheet.
Ingredients you will need
SemolinaSemolina
Equipment you will use
Baking SheetBaking Sheet
BowlBowl
4
Combine the ricotta, parmesan, and salt in a large bowl. Use a large wooden spoon to mash and stir the mixture until it's well combined.
Ingredients you will need
ParmesanParmesan
Ricotta CheeseRicotta Cheese
SaltSalt
Equipment you will use
Wooden SpoonWooden Spoon
BowlBowl
5
Put the mixture in a disposable piping bag (or resealable plastic bag). With your fingers, work the mixture toward the tip and twist the top of the bag. Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag). Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them.
Ingredients you will need
SemolinaSemolina
Equipment you will use
Kitchen ScissorsKitchen Scissors
Ziploc BagsZiploc Bags
6
Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length. You want to turn each strip into 9 or 10 pudgy little logs.
Ingredients you will need
DoughDough
Equipment you will use
Kitchen ScissorsKitchen Scissors
KnifeKnife
7
Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round. Try not to form any creases as you do this (the gnudi shouldn't look like little bums) or any pointed edges. Hold the log gently in the palm of one hand over the bowl of semolina. grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it. Carefully return it to the semolina-covered tray, and repeat with the rest of the logs. Make sure you leave a little space between each one on the tray.
Ingredients you will need
SemolinaSemolina
Equipment you will use
BowlBowl
8
Dust the semolina remaining in the bowl over the gnudi. Cover the tray tightly with plastic wrap, and pop it into the fridge. Keep the gnudi in the fridge, turning them over once a day and covering them again, until they're firm and no longer feel damp—give it at least 3 days, but no more than
Ingredients you will need
SemolinaSemolina
WrapWrap
PopPop
Equipment you will use
Plastic WrapPlastic Wrap
BowlBowl
1
Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat. Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina.
Ingredients you will need
SemolinaSemolina
ShakeShake
WaterWater
SaltSalt
Equipment you will use
Frying PanFrying Pan
PotPot
2
Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat. once the butter has melted, take the pan off the heat.
Ingredients you will need
ButterButter
WaterWater
Equipment you will use
Frying PanFrying Pan
3
Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown.
Ingredients you will need
ButterButter
Equipment you will use
Frying PanFrying Pan
4
Add the sage to the butter in one layer and cook the leaves just until they've gone crispy, about 2 minutes.
Ingredients you will need
ButterButter
SageSage
5
Transfer them to paper towels to drain and sprinkle them with salt. Keep the brown butter in a warm spot at the back of the stove, off the heat.
Ingredients you will need
ButterButter
SaltSalt
Equipment you will use
Paper TowelsPaper Towels
StoveStove
6
Ease the gnudi into the boiling water and cook, gently shaking the pot once (don't stir the gnudi), for 2 minutes. (You might want to set a timer. don't cook them any longer, or they'll fall apart.) Set the pan with the butter-water mixture over high heat. Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don't stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes.
Ingredients you will need
ButterButter
SauceSauce
WaterWater
Equipment you will use
Slotted SpoonSlotted Spoon
Kitchen TimerKitchen Timer
Frying PanFrying Pan
PotPot
7
Serve the gnudi in the pan or divide the gnudi among warm shallow bowls.
Equipment you will use
BowlBowl
Frying PanFrying Pan
8
Sprinkle on the parmesan and a little salt and garnish with the sage leaves. drizzle on as much of the brown butter as you'd like.
Ingredients you will need
SageSage
ParmesanParmesan
ButterButter
SaltSalt
1
At The Pig, I use sheep's-milk ricotta, because I like the gentle acidity it has. But as long as you use really moist, soft, creamy ricotta, you can get away with using one made with cow's milk.
Ingredients you will need
MilkMilk
Ricotta CheeseRicotta Cheese
2
Reprinted with permission from A Girl and Her Pig by April Bloomfield, © 2012 Ecco an imprint of Harper
3
Collins Publishers
DifficultyHard
Ready In45 m.
Servings4
Health Score16
Magazine