Gnudi
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
- 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.
- 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.
- 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.
- 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.
- Using a slotted spoon, transfer cooked gnudi to a warmed serving platter. Continue with remaining batches.
- 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.
- 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.