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Ken Vedrinski

Gnudi
S13E4 Italian · 2017
Where to find them

Gnudi are gnocchi's lesser-known sibling — ricotta dumplings instead of potato, lighter on the fork, twice as easy to ruin. The ricotta has to be drained for hours. The semolina coat has to be applied a day ahead so the dumpling forms its own skin.

Ken Vedrinski runs Coda del Pesce on Isle of Palms and Trattoria Lucca in Charleston — Italian-coastal restaurants that have been in the Charleston fine dining conversation for over a decade. His gnudi had skin. Bobby's, per the broadcast, did not.

Without the skin, gnudi disintegrate in the cooking water. The dumpling becomes soup.

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Gnudi

25 min Prep
35 min Cook
4 Serves
Ingredients
  • 15 oz whole milk ricotta, drained in cheesecloth for 2 hours
  • 2 oz grated Parmigiano-Reggiano
  • 1 oz grated Pecorino Romano
  • 1 large egg yolk
  • 2 tbsp fresh spinach, blanched, squeezed dry, and finely chopped
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 4 oz all-purpose flour, divided
  • 2 oz semolina flour
  • 4 oz brown butter, cooled to room temperature
  • 2 tbsp fresh sage leaves
  • 1 tsp fresh lemon zest
  • Fleur de sel for finishing
Instructions
  1. Combine drained ricotta, Parmigiano-Reggiano, Pecorino Romano, egg yolk, blanched spinach, nutmeg, kosher salt, and white pepper in a bowl. Mix gently but thoroughly until just combined—do not overmix.
  2. On a clean surface, mix 3 oz of all-purpose flour with the semolina flour. Create a work station with this flour mixture and have the remaining 1 oz all-purpose flour nearby for adjustments.
  3. Using a 1-tablespoon ice cream scoop or spoon, form ricotta mixture into 24 gnudi. Roll each piece gently in the flour mixture, coating lightly, then place on a parchment-lined sheet pan. Refrigerate for at least 15 minutes.
  4. Bring a large pot of salted water to a gentle boil (210°F). Working in batches, carefully drop 8 gnudi into the water. They will sink, then rise to the surface after 2-3 minutes. Once floating, cook an additional 1-2 minutes until the exterior feels set but the interior remains creamy.
  5. Using a slotted spoon, transfer cooked gnudi to a warmed serving platter. Continue with remaining batches.
  6. In a small saucepan, melt 4 oz butter over medium heat, swirling occasionally until it turns deep golden brown with a nutty aroma, about 5-7 minutes. Add fresh sage leaves and let them crisp for 30 seconds. Remove from heat and stir in lemon zest.
  7. Spoon the brown butter and crispy sage over the warm gnudi. Finish with fleur de sel and a crack of white pepper. Serve immediately.
Inspired by Ken Vedrinski’s winning gnudi. This is a plausible recreation, not the chef’s original recipe.
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