Ingredients
- Gnudi
Preparation
Step 1
Who needs pasta? Make ‘nude’ ravioli for dinner
Apr 12, 2012
Is your favorite part of ravioli the filling? If so, you're in luck. Here, New York chef Scott Conant shares his recipe for gnudi (pronounced “nu-dee”), a kind of gnocchi made from cheese, flour and egg yolks. These spinach and ricotta gnudi can be served with a delicious concentrated tomato sauce. Mangia!
Recipe: Spinach and ricotta gnudi with concentrated tomato sauce
Scott Conant
Ingredients
For the gnudi:
1 pound rained ricotta (sheep
2 egg yolks
2 ounces spinach, blanched and chopped fine
30 grams Parmesan
4 tablespoons (32 grams) flour
3 tablespoons (30 grams) fresh breadcrumbs
Nutmeg to taste
Salt to taste
Pepper to taste
For the concentrated tomato sauce:
1 cup tomato sauce
2 tablespoons Stratto (Sicilian concentrated tomatoes)
Pinch chili flakes
1 tablespoon olive oil
Pasta water as needed
1 tablespoon chopped basil
Preparation
To prepare the gnudi:
1. Mix all the ingredients together. Let rest for 10 minutes.
2. Make two small balls and test cook. Place in boiling water, wait till they float, then shock in ice water.
3. If they are too soft, add more flour.
4. Portion all of the gnudi, roll into balls.
5. Cook and shock, coat in olive oil and reserve until service.
To make the concentrated tomato sauce:
1. Warm tomato sauce.
2. Whisk in Stratto. Mixture with thicken greatly. Thin out with pasta water.
3. Finish with olive oil and basil.
To serve:
1. Reheat gnudi in simmering salted water.
2. Warm concentrated tomato sauce in separate pan.
3. Transfer gnudi to pan with tomato sauce, continue to cook over medium heat for an additional one to two minutes, rolling gnudi around to coat.
4. Transfer to plate and finish with basil, oil and grated Parmesan.