Ricotta Gnudi
Ricotta Gnudi
Ingredients:
Gnudi
1 cup ricotta cheese
½ - ¾ cup Bob’s Red Mill Gluten Free All Purpose Flour
1 large egg
¼ cup parmesan cheese
½ tsp kosher salt
Sauce
2 Tbsp butter
Zest of one lemon
Juice of one lemon
8-10 mint leaves, julienned
Dash of crushed red pepper, optional
Kosher salt to taste
1/4 -½ cup cooking water
Start by measuring out a cup of ricotta cheese. Place in a bowl lined with paper towels, and lightly press the ricotta. The objective is to remove as much residual liquid as possible. This may take a few minutes and several sheets of paper towel. Alternatively, you can let the ricotta rest in cheesecloth overnight prior to making this recipe.
When you’ve removed a fair amount of moisture, place the ricotta in a bowl and add a large egg and the parmesan cheese. The amount of Bob’s GFAPF will vary on how much moisture was removed. Start with a half cup, stirring in with a ½ tsp of kosher salt, and if needed add extra flour one tablespoon at a time. The dough will be sticky and visually loose, but this is the correct consistency. While similar to gnocchi, they are very different in their structure so try not to use that as your reference. Chill in the fridge until you’re ready to cook them.
Zest one lemon, reserve the juice, and julienne the mint leaves. Bring a pot of water to a rigorous boil and season with kosher salt. Remove the gnudi dough from the fridge and prepare two large spoons. To form the gnudi, scrape a spoonful of dough with the first spoon (pulling toward you) and then scrape it into the other longways. Continue until the dough is formed into an oval with pointed tips. Drop directly into the water, and form the remaining dough. Feel free to dip the spoons into the hot water to rinse and get a clean surface to continue. When the gnudi rise to the top, they are done cooking.
While the gnudi cook, melt down the butter in a large skillet. Add the lemon zest and mint first, giving them a quick saute. Then add the juice from the lemon and some crushed red pepper to taste. When the gnudi are done, add them straight from the water into the skillet, adding an additional ¼-½ cup of cooking water to tie the sauce together. Simmer 2-3 minutes, finishing with kosher salt to taste and an additional sprinkle of parmesan cheese.
