Gnudi Toscani
Airy and fluffy gnudi are ricotta dumplings, coated in semolina flour which are usually pan fried in aromatic butter.
Servings: 4 people
Calories: 550kcal
Equipment
- Slotted spoon or spider
Ingredients
- 350 g Ricotta cheese
- 300 g Semolina
- 60 g Butter
- 25 g Parmesan cheese
- 1 Egg yolk
- 20 g Dill or Sage
- 2 g Nutmeg
- Salt and Pepper to taste
Instructions
- Tip the ricotta into a fine sieve, place on top of a bowl and leave to drain for at least 4 hours.
- Decant the drained ricotta into a large bowl, add the nutmeg, parmesan cheese, egg yolk and seasoning. Mix well until a uniform mix is formed.
- Spread about 1/3 of semolina on the bottom of a little tray.
- Using a tablespoon as a measure, spoon and roll with your hands little balls and place on the semolina in the tray. Dust your hand with semolina to avoid sticking.
- Once all the balls have been formed, cover them with the remaining semolina, place in the fridge to dry and chill overnight, or at least 12 hours.
- When ready to cook them, place a large pot of salted water on the heat, once simmering, using a spider or a slotted spoon, lower down the Gnudi into the water, cook for 2-3 minutes.
- Meanwhile, put the butter and dill in a frying pan (Skillet) and melt until the butter starts foaming, then add the Gnudi and cook until they crisp up. Once the butter reached a light nut colour the Gnudi will be ready to serve.
- Plate them and top with the remaining grated parmesan a a light dusting of nutmeg.
Video
Notes
HINT AND TIPS:
Sometimes it proves tricky to cook the Gnudi in water as they tend to brake; I have found that steaming them for 10 minutes will guarantee the perfect result every time.
Allergens: MILK, GLUTEN, EGG
Suitable for Vegetarians
Nutrition
Calories: 550kcal | Carbohydrates: 45g | Protein: 20g | Fat: 25g
