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Ricotta Gnudi with Pomodoro Sauce

Ricotta Gnudi with Pomodoro Sauce


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This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

Ingredients

  • 16 ounces ricotta (about 2 cups)
  • 1 large egg, beaten to blend
  • 1 large egg yolk, beaten to blend
  • ½ teaspoon freshly ground black pepper
  • ½ cup finely grated Parmesan or Grana Padano plus more
  • ½ teaspoon kosher salt plus more
  • ½ cup all-purpose flour plus more
  • 3 cups Quick Pomodoro Sauce (click for recipe)

Recipe Preparation

  • Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, and 1/2 teaspoons salt in a large bowl until well combined. Add 1/2 cup flour; stir just until combined and mixture forms a ball (mixture will be soft and moist with some bits of ricotta remaining; add more flour by the tablespoonful if it feels wet).

  • Dust a rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football shapes; place on baking sheet and dust with more flour (you should have 30).

  • Cook gnudi in a large pot of boiling salted water, stirring occasionally, until cooked through and tender, 5-6 minutes (gnudi will quickly float to surface; continue cooking or gnudi will be gummy in the center).

  • Using a slotted spoon, divide gnudi among bowls. Top with Quick Pomodoro Sauce and more Parmesan.

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 440 Fat (g) 33 Saturated Fat (g) 11 Cholesterol (mg) 420 Carbohydrates (g) 19 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 16 Sodium (mg) 820Reviews SectionLoved the gnudi but needed well over 2 cups of flour to make them workable. They were delicious so I'd make them again but the recipe was definitely off.

GNUDI OR MALFATTI

Gnudi, also called Malfatti ("ugly shaped" in Italian) are delicious Tuscan dumplings made with a mixture very similar to the Ravioli filling. The legend tells of an Italian cook that tried to boil the leftovers stuffing of fresh pasta, creating in this way the Gnudi (“Gnudi” means "naked" in Tuscan dialect, filling stripped of the pasta shell).

The recipe is basically the same in all the Tuscany cities, besides a couple of things.

The first is the quantity of flour into the mixture: someone reduce or increase the amount, someone else just doesn't use it: in the last case, the dough will be very soft, but very difficult to cook maintaining their shape.

The second difference concerns the cheese. Some recipes requires just Parmigiano-Reggiano, some others only Pecorino Toscano, or a mix of both. Personally, I prefer use exclusively Parmigiano-Reggiano.


Gnudi Pomodoro

I first learned of Gnudi from watching an episode of Lidia's Kitchen and once I tried it for myself, I was hooked! They're tender, pillowy, creamy, puffballs of delight! They're delicious with a robust tomato sauce or even a simple butter and sage sauce.

Ingredients You'll Need

SAUCE
1 796ml can Diced Tomatoes
¾ Yellow Onion, diced
3 cloves Garlic, chopped
1 Tbsp. chopped Fresh Oregano
1 Tbsp. chopped Fresh Basil
2 Tbsp. chopped Fresh Parsley
1/3 C Extra Virgin Olive Oil
1 Tbsp Unsalted Butter
Sea Salt / Pepper

GNUDI
475g Light Ricotta Cheese
1 Egg, beaten
1/3 Tsp. Nutmeg
1/3 C chopped Fresh Parsley
1 Tsp. Sea Salt
½ Tsp. Black Pepper
1/3 C All Purpose Flour + more for plate and dusting

Directions

In a medium sized mixing bowl, add the ricotta cheese, egg, nutmeg, parsley, salt, and pepper and whip together with a fork. Add in the flour and mix together to form a sticky looking dough.

Get a small plate out and scoop some flour onto it. Using a teaspoon, scoop the mixture into your hands and roll it in to balls. Roll the balls through the flour and transfer to a baking sheet lined with parchment paper and dusted with flour. Chill for 2 hours.

Bring a large pot of generously salted water to a boil on high heat.

In a small bowl, empty the tomatoes and blend together using an Immersion Blender (or a regular blender if you don’t have an Immersion handy.)

In a large frying pan, melt the butter and olive oil together on medium low heat. Add the onions and a pinch of sea salt, fry for about 5 – 7 minutes without browning them. Add the garlic and stir, cook another 4 – 5 minutes.

Add the herbs to the mixture and stir around to combine. Pour in the blended tomatoes and bring to a boil on medium heat stirring every minute or so. Reduce the heat to medium low and cover. Cook for another 15 minutes.

Add the Gnudi to the boiling water in 2 batches. Cook the Gnudi for approximately 6 minutes (they might float after 3 minutes but cook them for at least 5 minutes)

Drain them on a paper towel lined plate. Remove the paper towel and drizzle the Gnudi with Olive Oil.

For service you may add the Gnudi to the sauce pan and dress them that way or simply lay them on a bed of sauce with a little sauce drizzled on top. Garnish with fresh Parsley.

Questions, Comments & Reviews

Make Your Own Cookbook

Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.


Divide spinach (frozen whole leaf, thawed) into 3 or 4 portions. Gather 1 portion in your hands and squeeze out as much liquid as possible. Repeat with remaining portions.

Michael Pagliarini, chef-owner of Giulia and Benedetto restaurants in Cambridge, Massachusetts, underscored the latter risk for me, noting that cooks must tread carefully when it comes to binders if they don&rsquot want dense results. Jody Adams, a Boston-area chef best known for her restaurants Porto, Trade, and (now-shuttered) Rialto, echoed that sentiment.

&ldquo[There&rsquos a] physical challenge to getting it right,&rdquo she said of the dough. &ldquo[There should be] just enough firmness that it doesn&rsquot disintegrate . . . but [it should be] really airy.&rdquo


Reviews

Beautifully delicate gnudi and deeply mushroom-y rich sauce. I actually thought the prosciutto was a bit of a distraction (as much as I love prosciutto) and may omit it next time. I followed other reviewers' advice and formed the gnudi by making snakes and cutting them into small sections--so much faster than forming them individually! I also reduced the broth more than called for because I prefer a thicker sauce. My gnudi were perfectly tender after 5 minutes--so keep an eye on yours to avoid overcooking the fragile little things.

The gnudi were light and puffy with a delicate flavor. So delicate that we felt that the mushrooms completely overpowered them. I used a mix of shitake, oyster and baby bellas. The prosciutto transforms the dish, and is esssential. I will make this again, because I love the idea of this dish but so far I'm thinking the gnudi would be better with a simple, light sauce.

Absolutely DELISH. A bit labor intensive making the Gnudi but I would make this ahead of time (with an extra pair of hands if possible, my daughter loved making it with me) because it only gets better! I used strictly cremini mushrooms and I used an entire quart of organic free range chicken broth and let the bits just love each other to perfection! I was a little scared the delicate gnudi would fall apart in the water, but to my delight they puffed up like the perfect darlings they are. and I scooped them out with a ladle right into the mushroom sauce and watched magic happen. My family flipped out. I will make this again, and again, and again!

Turned out perfectly! Next time I would make the gnudi a bit smaller as they do puff up a bit. When they float they are done, take out with slotted spoon. I found it easier to roll into small balls then smashed slightly with fork to get nice lines across the gnudi. Do not overwork the dough!

I used veg broth instead of chicken broth, substituted Morningstar "bacon" for the proscuitto, didn't add truffle oil and didn't add so much butter. It was tasty and flavorful. I was hoping it may be elegant enough for a dinner party, but the gnudi were a bit sloppy in the sauce. Mine didn't turn out as pretty as the picture. Good flavors. I froze half the gnudi (individually on a sheet first and then I'll bag them). Hopefully, it will be a good quick dinner someday.

This recipe was enjoyed by all at our house. The crumbled prosciutto and sage on top make it a four star recipe. I did follow the recipe with a couple small modifications: I added a little bit of cream instead of the chilled butter to the mushroom sauce at the end, and also added 1/2 cup white wine to the sauce at first, so I decreased the broth by the same amount. It was labor intensive, as I didn't do anything ahead of time next time I will.

Excellent! A lot of work to make it, but well worth the effort!

Oh my! This was the perfect cool winter night, lets be decadent and snuggle up dinner. I was a bit skeptical about the gnudi. gnocchi typically isnt my favorite but I do love cheesey gooeyness and this seemed like a nice compromise and oh boy was it. I had to make a few changes. My apologies to the purists. First of all this recipe is HUGE for two people. 2/3 of it is in my freezer. I made the gnudi exactly as stated and they came out superb. Not sure where I read about it but someone else mentioned doing a nice pan sear rather than boiling the gnudi so they would get a nice crunchy carmelized crust. I forgot all about that until I was 3 bites in and had that same thought. Thank goodness I have the extra so that will be the next rendition. The sauce was tweaked a bit. It's nearly impossible to find sage in my world but I did find rosemary and thyme. I love rosemary anyway so maybe it was for the best. I only had one itty bitty shallot so I added a half of elephant garlic clove. No pancetta but I did have bacon. No chicken broth either but I had a beautiful mushroom broth. I cut down on the butter and added some mascarpone, parm and a hint of whipping cream for the ultimate splurge. Note: if you follow any of my tweaks DO NOT add salt. the reduction of the broth with the parm was plenty flavorful enough. To turn this into a meal we threw in some grilled mahimahi and scallops. Cant wait to make this for my pro chef friends for one of our Friday night cook offs.

Help! Iɽ like to make a really knock-your-socks-off dinner for a date and I brought back preserved black winter truffles from France recently that Iɽ like to incorporate into a recipe. This recipe seems like a fairly good match, but what else can I serve with this dish? I'm still a novice cook and in the "experimentation" stage of what dishes go well with others. Iɽ like to serve this as a second course in a 3 course meal, so I need ideas for a really light appetizer and a not-so-rich 3rd course to go with the gnudi. Can you guys help me out? Iɽ really appreciate it. Thanks :)

Made this with tempeh bacon instead of prosciutto & veg stock instead of chicken. The gnudi were perfect.

perfect. my company enjoyed it very much that my sister in law wanted to spend few hours with me so she could learn how to do it exactly the way I did. Well I actually just simply followed the recipe.

Astounding taste and texture. Flavors are amazing. I used basil, and it's even better.Also substituted lower-fat ricotta--delicious and just as creamy.A++++++ recipe!

This dish was great. Potato gnocchi are almost impossible to make well (for me) but these are much more fool proof. The sage is a great touch.

they freeze just fine. Instead of broth I poured boiling water on some dry porchini and let it cool, then used the porcini with the rest of the oister mushrooms and used the porchini water insted of the broth. Then poured some cream in the souce. It was great. Will do it again and again.

Has anyone tried freezing the gnudi? Iɽ like to be able to make this ahead.

i substituted button mushrooms and used spiral sliced ham and it turned out to have way too much liquid!! almost like soup. the gnudi were delicious however. i tried reducing the broth beforehand and its a great idea to remove the mushrooms when you reduce the liquid. are wild mushrooms dry? what else did i do wrong? how about using bacon?.

this was a delicious alternative to gnocchi - light and really fluffy. I made the little logs of gnudi fairly small (approx 1" by 1/2") as they puff up to almost twice the size when cooked. The mushrooms and the sauce is really rich and flavorful with the butter and truffle oil. Everybody raved about it at my dinner party. It's good as a small portion as an appetizer or as a main. My only note is that there seems to be a lot more gnudi and not quite enough sauce to cover it all, so I used the leftover gnudi the next night and made a new sauce.

I expected to love this, but it was disappointing. The gnudi were much denser than I thought theyɽ be, and the sauce was average, nothing special. I think the mushrooms could have used some garlic, too.

I had not heard of gnudi,but tried this recipe and we loved it! I tried it with ricotta that I had made myself as well as restaurant quality ricotta. While I think the homemade ricotta makes for a fluffier gnudi, they both worked great. For the sauce, I used pancetta instead of prosciutto as that's what I had on hand. I did not have truffle oil, but will try it the next time. I also made a pesto/cream sauce and offered the gnudi with either sauce. Everyone really liked the options and are clamoring for me to make more gnudi soon.

I think I made the mistake of overworking the dough so the gnudi weren't as fluffy as I had hoped, but this may have been my fault. The only time consuming part was the actual forming of the gnudi - next time around, I'll follow other reviewers' advice and make ropes that I cut. Otherwise, not that much work for the result. I do also like the idea of adding a touch of sherry vinegar, which I will try next time. The dish was delicious as is though and went over well with my guests at a recent dinner party. The crumbled prosciutto on top is a must - be generous with it!

The gnudi themselves are immaculate -- the soft cheese and toothsome dumpling work together perfectly. I think not overmixing the dough is important, since it makes for a more inconsistent, exciting dumpling texture. The sauce is good, though a splash of vinegar -- we used sherry, not more than half a teaspoon -- brightened up the flavors. The sage leaves and the pecorino are vital to the final dish. Great!

I served this with slow roasted veal shanks. Delish.

Ricotta gnudi were excellent. Very light. When I was making them they seemed like they would fall apart in the water, but they held up well. I didn't love the sauce. We liked it better with marinara sauce. They were oddly shaped, but we didn't mind.

Haven't made it yet (we're still in the dough-resting stage) but I have a quick question: Epicurious describes this as a first course, and my meat-and-starch fiance wants something additional. What dishes/sides do you serve it with? We're making a simple veal scallopine to serve alongside, and I'm curious as to what others are doing.

ok. so gnudi are just ricotta gnochi, which I love. I had high hopes for the sauce but found it a little richer than expected. I little too savory. Maybe a little less oil and less sage would be in order, but I'm not sure without experimenting. The crispy sage and cripsy prosciutto made the dish, IMHO. Mixed reviews from my guests.. Some picked at it and ate the gnochi. some picked at it and ate the mushroooms. Some ate it all.


Homemade ricotta easy, yummy and worth your time

Before I became the Pioneer Press food writer last summer, I often would become obsessed with an ingredient or technique and go on a cooking bender.

There were layer cakes, dry-rubbed ribs, salsa, anything involving dried chiles and many more short-lived obsessions.

I’ve been busy lately, too busy to do much cooking, and I really, really miss it. I’ve been obsessing about things — dog-earing magazines and pinning recipes — but not cooking them.

I decided it’s time for that to change. I’m going to obsess again, and I’ll let you know if I stumble upon something worth your time.

And let me tell you: Fresh, homemade ricotta is definitely one of those things.

It’s creamy and delicious — absolutely nothing like the store-bought tubs — and surprisingly simple to make. I also like that I can make it organic and stabilizer-free, which contributes to its clean, fresh taste.

I’ll give you my cheese recipe and three recipes in which to use your white gold. I think my favorite way to eat it, though, is piled on a slice of toasted baguette and topped with a drizzle of local honey or olive oil and maybe a touch of good balsamic vinegar and a grind of pepper.

First, though, I want to introduce you to the new series my ricotta discovery has inspired. We’re calling the occasional series From Scratch, and we’re going to tell you how to make things most people buy at the grocery store. We’ll let you know what it costs, how long it takes and whether it’s worth your effort.

We’re also happy to be your guinea pigs. If you have something you’d like us to test-make for you, contact me at [email protected]

Here’s how to make ricotta. Don’t delay! I promise, you’ll never go back to store-bought versions.

THE LOWDOWN: FRESH RICOTTA

Taste: No contest. Homemade is rich and creamy vs. store-bought grainy and artificial.

Grocery store cost: $6.99 for 12-ounce tub of organic ricotta ($4.66 per cup)

At-home cost: $4.65 per cup (using all organic ingredients)

Additional equipment: Candy thermometer (optional), cheesecloth

Learning curve/effort: It’s easy and worked perfectly the first time I tried it.

Bottom line: Absolutely worth 45 minutes of your time.

HOMEMADE RICOTTA

Makes 1 cup ricotta.

Juice from 1 medium lemon

1/2 teaspoon coarse sea salt

To prepare colander: Line colander fitted over mixing bowl with 4 layers of cheesecloth.

To make ricotta: In medium saucepan, combine milk, cream and salt. Attach candy thermometer to pan (optional). Heat, stirring occasionally to prevent sticking, to a bare simmer (190 degrees on thermometer). Remove from heat. Add lemon juice. Let rest for 5 minutes.

To strain ricotta: Pour mixture into prepared colander. Let rest for 20 to 30 minutes, depending on how dry you want cheese. Serve immediately. Or cover and refrigerate for up to 5 days.

RICOTTA-HONEY CHEESECAKE

Recipe adapted from a Giada De Laurentiis recipe on FoodNetwork.com.

Makes 12 to 16 servings.

8 ounces purchased biscotti

6 tablespoons (-3/4 stick) unsalted butter, melted

1 1/2 cups fresh ricotta cheese

2 packages (8 ounces each) cream cheese, room temperature

1/4 cup orange blossom or clover honey

Fresh berries for garnish (optional)

To prepare oven, pan: Preheat oven to 350 degrees. Wrap outside of 9-inch springform pan that has 2-3/4-inch-high sides with 2 layers of heavy-duty foil.

To make crust: Using food processor, finely grind biscotti. Add melted butter. Process until crumbs are moistened. Press crumb mixture over bottom — but not sides — of prepared pan. Bake for 15 minutes or until crust is golden. Place pan on rack. Cool completely.

To make filling: In clean food processor, process ricotta until smooth. Add cream cheese and sugar. Blend well, stopping machine occasionally and scraping down sides of work bowl. Blend in honey and orange zest. Add eggs. Pulse until just blended.

To bake cheesecake: Pour filling over crust in pan. Place spring-form pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake for 65 minutes or until cheesecake is golden and center of cake moves slightly when pan is gently shaken. (Note: Cake will be firm when it is cold.)

To chill cheesecake: Transfer cake to rack. Cool for 1 hour. Refrigerate for at least 8 hours and up to 2 days.

To serve: Cut cheesecake into wedges. Garnish. Serve.

BAKED RICOTTA

Recipe adapted from “Cook Like a Rock Star” by Anne Burrell.

Makes 6 appetizer servings.

2 cups fresh ricotta cheese

1 teaspoon rosemary, finely chopped

2 tablespoons olive oil, plus more for finishing

1/4 teaspoon red-pepper flakes

Freshly ground black pepper to taste

1 baguette, sliced and toasted

To prepare oven, ramekin: Preheat oven to 375 degrees. Lightly oil ramekin. Set aside.

To bake ricotta: In bowl, combine ricotta, garlic, rosemary, lemon zest, olive oil, red-pepper flakes, salt and pepper. Place in prepared ramekin. Bake for 15 to 20 minutes or until lightly golden brown.

To serve: Drizzle with additional olive oil. Serve with baguette slices.

RICOTTA GNUDI WITH POMODORO SAUCE

These fluffy dumplings, adapted from Bon Appetit, require more or less flour, depending on wetness of ricotta. Be sure the dough comes together before making dumplings. The soup spoons technique takes a little practice to master, but it makes for cute oblong shapes. You likely will have extra pomodoro sauce, but that’s a good thing. Serve it over pasta or poach an egg in it for breakfast.

Makes 4 servings.

2 cups fresh ricotta cheese

1 large egg yolk, beaten blend

1/2 teaspoon freshly ground black pepper

3/4 cup finely grated parmesan (preferably Parmigiano-Reggiano)

1/2 teaspoon coarse sea salt plus more, divided use

1/2 to -3/4 cup all-purpose flour plus more, divided use

3 cups pomodoro sauce (recipe follows)

To make dough: In large bowl, combine ricotta, egg, egg yolk, pepper, parmesan and 1/2 teaspoon salt. Add 1/2 cup flour. Stir until just combined and mixture forms a ball. (Note: Mixture will be soft and moist with some bits of ricotta remaining. Add more flour, 1 tablespoon at a time, if mixture feels wet.)

To shape gnudi: Dust rimmed baking sheet generously with flour. Using 2 large soup spoons, shape heaping tablespoonfuls of dough into football-shaped dumplings. Place on baking sheet. Dust with more flour.

To cook gnudi: Bring large pot of salted water to a boil. Carefully add gnudi to water. Cook, stirring occasionally, for 5 to 6 minutes or until dumplings are cooked through and tender. (Note: Gnudi will quickly float to surface this is not a sign dumplings are cooked through.)

To serve: Using slotted spoon, divide gnudi among bowls. Top with pomodoro sauce and more parmesan.

POMODORO SAUCE

1 can (28 ounces) whole peeled tomatoes (preferably San Marzano or Muir Glen)

In blender or food processor, pulse tomatoes until coarse puree forms. In small saucepan, saute garlic in olive oil for 1 to 2 minutes or until fragrant. Add tomatoes, sugar and salt. Bring to a boil. Reduce heat. Simmer gently for 10 to 15 minutes or until sauce is slightly thickened.


Carpenedolo Malfatti

Malfatti is a traditional first course from Lombardy, more precisely Brescian cuisine, a town of the lower eastern Brescia called Carpenedolo, on the left bank of the river Chiese. In 2014 the Malfatti of Carpenedolo received the De.Co certification, that is, the municipal denomination.

The story goes that in order to face food shortages which often affected inhabitants of the area, wild herbs and raw materials harvested in the countryside were transformed into delicious dishes by adding readily available poor ingredients such as stale bread, eggs and cheese. The Malfatti would therefore vary according to the season, wild chicory, chard, dandelion or dandelion. To date it’s not easy to find an official recipe it’s a homemade dish handed down from generation to generation, and for the sake of argument let's trust the authorized and certified De.Co recipe of the Malfatto di Carpenedolo, which in Brescian dialect translates "malfàcc de Carpenédol". In order for the Malfatti to be considered as such, the malfàcc de Carpenedolo must have although irregular, an oblong shape. In fact, every malfàcc will look different from the other because they are handmade without a mold.

Malfatti ingredients

1 lb chard, 1 lb spinach or dandelion or field chicory, 12 oz grated cheese, 7 oz butter, 3 eggs, 1 onion, 1 garlic clove, Flour and breadcrumbs to taste, Amaretti, Salt, Pepper, Nutmeg, Sage, bay leaves

How to Make Carpendolo Malfatti

Wash and boil the spinach and wild herbs in boiling salted water, drain them and if necessary, squeeze them carefully to remove excess water. Chop the herbs, add the eggs, bread and grated cheese, salt, pepper, nutmeg and chopped Amaretti. Leave the mixture to rest and prepare a floured pastry board, then divide the mixture into smaller parts and as you would do for the gnocchi, create small strands using the palm of your hands, to be cut into pieces the size of an inch. Add them to boiling salted water and when they come to the surface, they’re ready. Then drain them with a skimmer and season with sautéed butter and sage and a sprinkling of grated cheese.


What is Gnudi?

"Gnudi" literally means "naked" in Tuscan dialect. And the reason it's quite simple. Gnudi are practically dumplings made with the filling of the classic Ravioli or Cannelloni: Ricotta and Spinach. So it's like a naked Raviolo, stripped out of its pasta clothes.

This recipe has ancient origins in the countryside of Tuscany, where peasants were growing vegetables and having cow farms. That's why the original recipe is made with cow's milk Ricotta, although nowadays is common to also use sheep's milk Ricotta. They're very similar to Ricotta Gnocchi but with the addition of greens.

If the spinach were not available, it was common to use other greens to make Gnudi, like chards.


Ricotta Gnudi

1. In a stand mixer with the paddle attachment ( good old fashion bowl using a spatula and elbow grease works as well), combine the ricotta, mascarpone and egg yolks. Mix until incorporated together.

2. Add the parmesan-reggiano, panko bread crumbs, semolina and salt. Mix until just incorporated. The dough should have some moisture to it, but not be sticky.

3. Roll the dough into individual balls slightly smaller than that of a golf ball. Dust the rolled gnudi with the semolina and place on a tray or plate in the refrigerator preferably overnight uncovered.

1. In a heavy bottomed pot bring the heavy cream to a simmer with the sprig of thyme.

2. Whisk the cornstarch and water together making a slurry and then add to heavy cream. Once the cream has thickened remove the sprig of thyme and discard.

3. Slowly add the diced butter to the heavy cream insuring that you have a nice “sauce” consistency. Season with a pinch of salt and set aside holding warm.

3 cups your preferred brand of tomato sauce reduced by half (until very thick)

1. In a large pot of boiling water cook the balls of gnudi for 2-3 minutes, be careful not to overcrowd the pot and work in batches if necessary.

2. As you remove the nudi from the water using a strainer or “spider” add them to you butter sauce in a large sauté pan or skillet gently. Hold warm in the butter sauce.

3. To plate divide the gnudi with some of the butter sauce amongst your plates or bowls and top with a spoonful of the reduced tomato sauce.

4. You may garnish with torn fresh basil leaves, crispy pieces of bacon, lobster or whatever you and your guests see fit.



Comments:

  1. Hussain

    I envy those who watched it to the end.

  2. Abiah

    the Shining idea and is timely

  3. Car

    It is a pity that I cannot express myself now - there is no leisure. I will come back - I will absolutely express the opinion on this issue.



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