Ingredients
Gnudi
- 1 cup Fresh ricotta
- 2 Eggs
- 1 Egg yolk
- 1 tsp Nutmeg, fresh grated
- 1 cup Parmesan cheese grated
- 1/2 cup Flour salt
- To taste Pepper
Toppings
- 2 tbsp Unsalted butter
- 1 Bunch of whole sage leaves
- To taste Peas
- To taste Asparagus
- To taste Fava beans
- To taste Broccoli raab
- To taste Grated Parmesan cheese
Spring Gnudi
Meal: Dinner
Cuisine: Italian
Ingredient: Dairy
Season: Spring
Contributor: Slow Food USA - Table Talk Recipe Contest
Directions
4 SERVINGS
Recipe Contributor: Sarah Mooney, Slow Food USA Table Talk Recipe Contest, Winner
Category: Slow Food Done Fast
- Prep Time: 15 minutes (if ricotta already prepared)
- Cooking Time: 10 minutes
- Whip ricotta, eggs, Parmesan and nutmeg until light and fluffy.
- Add 1/2 cup flour, blend just enough to make a light dough. With floured hands, roll ricotta dough into 1 inch dumplings. Set aside.
- In small skillet, add 2 tbsp butter and brown on medium heat, making sure not to burn. Add sage leaves and sauté until crisp. Set aside.
- Meanwhile steam or sauté vegetables in a separate pan until crisp tender.
- Bring a pot of salted water to a boil and add ricotta gnudi a few at a time.
- Gnudi are done when they float to the top, around 2 minutes.
- Plate gnudi with vegetables and top with crisped sage leaves and about 1 tbsp of Parmesan cheese.
The Story Behind the Recipe: I learned how to make gnudi from local chef Amelia Hard. I was drawn to the simplicity of the meal and how fresh and springlike it was with a glass of Oregon Pinot Gris. The gnudi just melt in your mouth. Here is my original blog entry for the recipe and some photos: Stellamacaroni.wordpress.com.
To learn more about cooking with good, clean, and fair food; to find other tips for how to "go slow;" or to join Slow Food USA's mailing list, please visit: www.slowfoodusa.org.
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