Gnudi

Gnudi

Ingredients

Serves 2

For the Gnudi Balls

1 cup (250 gms) ricotta cheese

1 small garlic clove, grated or minced

1 egg yolk

½ cup all-purpose flour

¾ cup finely grated Parmesan cheese, divided

½ tsp freshly ground black pepper

Pinch of freshly grated nutmeg

For the Brown Butter sauce

¼ cup unsalted butter

¼ tsp freshly ground black pepper

1 clove or garlic, crushed or minced

rest of the Parmesan grated cheese

Salt to taste

Fresh Basil for garnishing (optional)

2 cups ready-made tomato pasta sauce

Directions

You can buy store bought ricotta cheese. However, I made my own ricotta cheese with 3 litres of full fat milk. To make homemade ricotta cheese: heat the milk till boiling point and add ½ cup of white vinegar while stirring. The milk will start to curdle. Turn off the heat and drain the thick curds through a muslin cloth. Discard the whey. Collect the ricotta cheese in the muslin cloth and hang the pouch till all the water is drained.

To make the Gnudi balls, combine ricotta cheese, garlic and egg yolk in a medium bowl.  Stir in flour, nutmeg, parmesan, salt and pepper just until combined. Dust a rimmed baking sheet with some additional flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately two tablespoons (30 gram) portions. Roll into balls and place on prepared sheet. Toss or roll gnudi on baking sheet to coat in flour; set aside.

For the Brown Butter sauce: Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.

As soon as the butter is golden, add in the black pepper and allow it to toast for about 30 seconds. Add in garlic (do not burn), remove from heat and set aside.

Boil a large pot of water. Add gnudi ten at a time and cook until they float, about three to four minutes. Using a slotted spoon, transfer gnudi into brown butter mixture.

When gnudi have all been cooked, turn butter pan back on to medium heat. Add tomato pasta sauce to the pan and simmer for five minutes. Season with salt. Sprinkle with Parmesan-Reggiano. You can garnish with fresh Basil.