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How to Make Ricotta Gnudi
Doesn't need to be smokey
A piping bag or a any other bag.
Add your mixture to it and bring it all to a corner.
Pour some semolina in the parchment
Cut the tip of the bag. The more you cut the ticker the gnudi.
Pipe some lines
Or do some of these
Chop into logs
You can choose the size
Some semolina on top
Mold it gently. Make sure there is no cracks
Or do little pillows
Add them to the place that they will rest
Grab the rest of the semolina
Make sure they are all under the semolina
Cover and put it in the fridge. This whole process takes three days... Or you can cheat and have them ready in a couple of hours.
Take it out the next day
Give it a good shake so the semolina gets everywhere
Do a mark and back to the fridge. Repeat this steps once a day.
You can feel that they will start to harden as the time goes by.. Before you prepare everything for a fancy dinner make sure you test one.
Have a pot of water boiling
drop a piece in there. Don't stir... It will break. Leave it there for a minute and take it off. More than that and they will fall apart. It should hold its shape and be soft has cotton.
If you don't want to wait three days or take any chances add a yolk and a spoon of semolina to the mixture. It will not be as soft or as white.
Do everything as before but leave it in the fridge for just a couple of hours.
Season the water
Always test one.
If you cheated it will come to the surface when ready.
You made it.
Pour yourself a glass of wine. Celebrate. But not too much.
Do some beurre noisette.
I'm sure there is a guide for that.
Grab some basil
Pick a few leaves. You can fry them or use them as is.
Just regular oil will do
Take them off when you think they are ready. Should be crispy.
Lay them in a paper towel and season with salt.
For the sauce. Don't worry about the gnudi, we will get to that in a little bit.
If you didn't go crazy celebrating you will still have some wine left. You will also need it.
Pour some wine in the pan.
Jugo de limon
Let it boil. You can add some aromatics if you feel like fishing them out later.
Add butter little by little
And more butter
Take it off the fire while doing circular movements.
When the butter its all melted season with some salt. Turn off the fire
Get them all ready. Dust off any excess of semolina.
Cook all the gnudi
Let them come to the surface.. Or not.
Add it to the sauce
Add a little bit of water from cooking the gnudi if the sauce seems to be breaking.
Add the brown butter.
And there you go. Just imagine the green stuff is healthy veggies.
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New York, NY