An elegant, impressive dinner!

Ricotta Gnudi

Recipe Snapshot

Servings

4

Total Time

10 hours 10 minutes

Course

dinner

Ingredients

Wrap the ricotta cheese in a cheese cloth, then place in a colander set over a large bowl. Weigh the ricotta down with something heavy to press out excess water. Allow to drain for 8 hours or overnight. Skipping this step will result in the gnudi falling apart during cooking.

Drain the ricotta

1

In a large bowl, combine ricotta, Pecorino Romano, flour, large egg yolk, Kosher salt, and black pepper. Use a spatula to thoroughly mix. Transfer the bowl to a fridge to chill.

Make the gnudi mixture

2

Line a rimmed sheet pan with parchment paper, then dust with flour.

Prepare a baking sheet

3

Divide the mixture into thirds, then roll each portion into a log. Use a bench scraper to cut the gnudi into 1-inch long pieces, yielding about 10 gnudi per rope. With lightly floured hands, gently roll each gnudi into a uniform ball, then place onto the flour lined baking sheet.

Form the gnudi

4

Dust the remaining flour on top of the formed gnudi, ensuring they’re evenly coated on all sides. Transfer the prepared gnudi to a refrigerator to chill.

Chill before cooking

5

While the gnudi are chilling, bring a large pot of water to a boil, then season generously with Kosher salt. Add the asparagus and peas, then cook. Use a slotted spoon or spider to transfer to an ice bath to stop the cooking process.

Blanch the vegetables

6

Carefully lower the gnudi into the simmering water, then cook until they float to the surface. Use a slotted spoon to immediately transfer the gnudi to the prepared sauce. Do not discard cooking water.

Cook the gnudi

7

Sauté the gnudi in the sauce over medium-high heat, adding reserved cooking water and swirling the pan gently to coat the gnudi without breaking them. Spoon a few of the gnudi onto individual plates, drizzling more of the sauce on top. 

Finish in the sauce

8

Enjoy!

&

Serve immediately with a drizzle of olive oil, grated Parmesan, lemon zest, additional freshly ground black pepper, and a pinch of flaky sea salt.

Meet Author

Ari

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