Gnudi are very similar gnocchi except they're made from ricotta and therefore lighter and more pillowy. The dumplings themselves are easy to make and a great dish to use as part of a soup, or by themselves with some additional items. I made these particular ones as part of my "lasagna" soup. I used these because the base is ricotta and I wanted it to mimic the ricotta cheese part of a baked lasagna. Additionally I added preserved lemon to these to brighten the flavor a bit.
Once the dough is made you can freeze the gnudi raw, just make sure to keep everything separate before freezing them, or blanch them in salted water for use. You can still freeze them after par cooking, but if your plan is to freeze them, I would do so raw.
These are an easy dish to make that you can do wonders with on various levels. A simple appetizer with brown butter and sage, or something heartier with some protein added to it. Any way you look at it, these are a great addition to your culinary repertoire.
Enjoy
Ingredients
Ricotta 16 oz
Parmesan 10 oz
Eggs, 2 whole, +1 yolk
Flour 2 cup, +more for dusting
Salt to taste
Pepper to taste
Method of Procedure
Mix eggs, ricotta, and Parmesan together.
Add flour, salt, pepper, and preserved lemon.
Mix together thoroughly to create a dough and add more flour as needed to prevent sticking*.
Divide your dough into even balls and place on a well dusted work table.
Roll out each ball, adding extra flour as needed to prevent sticking, into ropes.
Cut each rope on a bias about 1 1/2 inches in length.
Roll a fork over them to create a pillow and move to a separate container.
*You don't want to knead the dough too much as you will overwork the gluten. The idea is to mix everything together as little as possible while still creating a dough.
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