Recipes: Ricotta Gnudi with Sweet Pea Puree
Gnudi
1 egg
3/4 lb fresh ricotta cheese
1/4 lb freshly grated parmigiano reggiano cheese
1/3 cup + 1 Tall-purpose flour
Method
In a small mixing bowl, combine the ricotta, egg, parmigiano, half of the fl our and the tablespoon of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste. Place the remaining fl our in a shallow bowl. Using fl hands, pinch about a tablespoon worth of mixture and form into a little football shape. Dredge each through the fl our in the bowl and onto a baking sheet. Continue this until you’ve made as many pieces as you can. Bring plain water to a simmer (not boil). Take out the gnudi and drop five or so into the pot for about 2 minutes, or until they rise to the top of the liquid. Remove with a slotted spoon and place on a clean, fl at, baking sheet. Do this for all of the gnudi, being gentle and taking care not to break them as they can be delicate.
Sweet Pea Puree
2 cups fresh peas
pinch ground nutmeg
pinch ground paprika
1/2 cup cooking water
Method
In a food processor or blender combine all ingredients and process until smooth. Season with salt and pepper. Place Seet pea puree in a large pan and bring to a simmer, add gnudi and toss to coat the gnudi. Divide on four plates and top each with soft, sun-dried tomatoes and shaved parmigiano.
This recipe is courtesy of Chef Soto Gene of Someone’s In the Kitchen
