Cheats Gnudi Recipes

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CHEAT'S RICOTTA GNUDI WITH ASPARAGUS AND CRUMBS



Cheat's ricotta gnudi with asparagus and crumbs image

Wow your guests with this easy gnocchi-like dumpling recipe. Made with light ricotta instead of potato; gnudi is the perfect spring starter. Check out more easy starter recipes.

Provided by delicious. magazine

Categories     Italian vegetarian recipes

Time 30m

Yield Serves 4 as a starter

Number Of Ingredients 14

250g asparagus, cut into thirds
100g unsalted butter
2 garlic cloves, bashed
Grated zest and juice 1 lemon
Handful fresh oregano, chopped
For the gnudi
500g good quality ricotta
75g parmesan (or vegetarian alternative)
½ whole nutmeg, freshly grated
2 free-range egg yolks
100g plain flour
For the crumbs
1 tbsp olive oil
75g dried breadcrumbs

Steps:

  • To make the gnudi, lay 5 kitchen paper squares roughly on top of each other, then dollop the ricotta onto them. Top with another 5 squares, then press the ricotta very firmly into a thin disc to extract the moisture. Remove the paper (it should come away cleanly), then scoop the ricotta into a mixing bowl. Stir in the remaining gnudi ingredients with a good pinch of salt and pepper. Chill for 30 minutes.
  • Bring a large pan of well salted water to the boil and set a large sieve over a mixing bowl next to the hob. Remove the gnudi mixture from the fridge and, using 2 teaspoons, shape the mixture into rough rugby ball shapes. Drop them into the water as you go - they'll sink for a few minutes. Once they bob up to the surface, scoop them up with a slotted spoon and put in the sieve. Continue until all the mixture is used up.
  • Meanwhile, make the crumbs: heat the oil in a small frying pan, then fry the breadcrumbs for 5-8 minutes until golden.
  • Steam the asparagus pieces for 3-4 minutes until just tender. Melt the butter in a large frying pan over a medium-high heat. When it sizzles, carefully tip in the gnudi. Spread them out, then leave to cook for a few minutes until golden on the undersides. Turn, then add the garlic, lemon zest and juice, asparagus and oregano. Season, then cook for 2-3 minutes until heated through. Serve sprinkled with the crumbs.

Nutrition Facts : Calories 689kcals, Fat 47.5g (27.3g saturated), Protein 26.6g, Carbohydrate 37.5g (5.6g sugars), Fiber 3g

RICOTTA GNUDI RECIPE



Ricotta Gnudi Recipe image

Gnudi are delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato.

Provided by Sarah Mock

Categories     Easy Recipes

Time 53m

Number Of Ingredients 4

16 ounces ricotta cheese
3 egg yolks
2/3 cups cake flour
1 teaspoon salt

Steps:

  • Press the moisture out of the ricotta. See notes for detailed instructions.
  • In a large bowl, using a rubber scraper or wooden spoon, mix together the egg yolks and the drained ricotta cheese.
  • Sprinkle in the salt and the flour.
  • Using gentle folds, incorporate the flour and salt into the ricotta and egg mixture.
  • Do not overwork the dough. It will be sticky. Extra flour can be used as you roll out the gnudi.
  • Continue on to rolling or piping out the gnudi.

Nutrition Facts : ServingSize 25, Calories 281 kcal, Carbohydrate 24 g, Protein 17 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 173 mg, Sodium 648 mg, UnsaturatedFat 5 g

GNUDI



Gnudi image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

  • Bring a large pot of salted water to a boil.
  • In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
  • Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
  • Arrange gnudi on a platter and lightly drizzle with marinara sauce.

RICOTTA GNUDI WITH BROWNED BUTTER



Ricotta Gnudi with Browned Butter image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges

Steps:

  • Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
  • Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
  • Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
  • Bring a large pot of salted water to a low boil.
  • Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
  • Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
  • Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

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