Gnudi
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
40
Sweetness
43
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
450 g
Semolina FlourDirections:
1
Make the gnudi: Line a large baking sheet with parchment paper
2
Add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer
3
Put the rest of the semolina in a medium bowl
4
Make sure there's space in your fridge to hold the baking sheet
5
Combine the ricotta, parmesan, and salt in a large bowl
6
Use a large wooden spoon to mash and stir the mixture until it's well combined
7
Put the mixture in a disposable piping bag (or resealable plastic bag)
8
With your fingers, work the mixture toward the tip and twist the top of the bag
9
Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag)
10
Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them
11
Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length
12
You want to turn each strip into 9 or 10 pudgy little logs
13
Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round
14
Try not to form any creases as you do this (the gnudi shouldn't look like little bums) or any pointed edges
15
Hold the log gently in the palm of one hand over the bowl of semolina
16
Grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it
17
Carefully return it to the semolina-covered tray, and repeat with the rest of the logs
18
Make sure you leave a little space between each one on the tray
19
Dust the semolina remaining in the bowl over the gnudi
20
Cover the tray tightly with plastic wrap, and pop it into the fridge
21
Keep the gnudi in the fridge, turning them over once a day and covering them again, until they're firm and no longer feel damp—give it at least 3 days, but no more than 4
22
Line a large baking sheet with parchment paper
23
Add about three-quarters of the semolina to the sheet, spreading it out to form a more or less even layer
24
Put the rest of the semolina in a medium bowl
25
Make sure there's space in your fridge to hold the baking sheet
26
Combine the ricotta, parmesan, and salt in a large bowl
27
Use a large wooden spoon to mash and stir the mixture until it's well combined
28
Put the mixture in a disposable piping bag (or resealable plastic bag)
29
With your fingers, work the mixture toward the tip and twist the top of the bag
30
Use kitchen scissors to cut an opening about 1 1/4 inches across at the tip of the piping bag (or a bottom corner of the plastic bag)
31
Pipe the mixture onto the semolina-lined tray in 3 or 4 long straight lines, leaving an inch or two of space between them
32
Hold a pair of kitchen scissors perpendicular to the tray (you could use a knife, but the scissors make it faster and easier) and snip each strip of dough every 1 1/4 to 1 1/2 inches along its length
33
You want to turn each strip into 9 or 10 pudgy little logs
34
Working with one little log at a time, gently press the ends between your palms to make the log shorter and a little pudgier, almost round
35
Try not to form any creases as you do this (the gnudi shouldn't look like little bums) or any pointed edges
36
Hold the log gently in the palm of one hand over the bowl of semolina
37
Grab a large pinch of semolina and sprinkle it over the gnudi, gently turning the gnudi so the semolina coats every bit of it
38
Carefully return it to the semolina-covered tray, and repeat with the rest of the logs
39
Make sure you leave a little space between each one on the tray
40
Dust the semolina remaining in the bowl over the gnudi
41
Cover the tray tightly with plastic wrap, and pop it into the fridge
42
Keep the gnudi in the fridge, turning them over once a day and covering them again, until they're firm and no longer feel damp—give it at least 3 days, but no more than 4
43
Cook the gnudi: Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat
44
Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina
45
Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat
46
Once the butter has melted, take the pan off the heat
47
Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown
48
Add the sage to the butter in one layer and cook the leaves just until they've gone crispy, about 2 minutes
49
Transfer them to paper towels to drain and sprinkle them with salt
50
Keep the brown butter in a warm spot at the back of the stove, off the heat
51
Ease the gnudi into the boiling water and cook, gently shaking the pot once (don't stir the gnudi), for 2 minutes
52
(You might want to set a timer
53
Don't cook them any longer, or they'll fall apart
54
) Set the pan with the butter-water mixture over high heat
55
Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don't stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes
56
Serve the gnudi in the pan or divide the gnudi among warm shallow bowls
57
Sprinkle on the parmesan and a little salt and garnish with the sage leaves
58
Drizzle on as much of the brown butter as you'd like
59
Fill a large wide pan or shallow pot two-thirds full with water, salt it generously, and bring it to a boil over high heat
60
Meanwhile, transfer the gnudi to a large plate, giving each one a gentle but assertive shake to remove any loose semolina
61
Put 3 tablespoons of the butter in a shallow pan large enough to hold the gnudi in one layer, add 1/3 cup of the hot salted water, and set over medium heat
62
Once the butter has melted, take the pan off the heat
63
Add the remaining 4 tablespoons butter to another large pan, set the pan over medium-high heat, and let the butter melt and foam until it goes slightly nutty and turns light golden brown
64
Add the sage to the butter in one layer and cook the leaves just until they've gone crispy, about 2 minutes
65
Transfer them to paper towels to drain and sprinkle them with salt
66
Keep the brown butter in a warm spot at the back of the stove, off the heat
67
Ease the gnudi into the boiling water and cook, gently shaking the pot once (don't stir the gnudi), for 2 minutes
68
(You might want to set a timer
69
Don't cook them any longer, or they'll fall apart
70
) Set the pan with the butter-water mixture over high heat
71
Use a slotted spoon to quickly transfer the cooked gnudi to the butter-water and cook at a vigorous simmer, shaking the pan now and then (again, don't stir the gnudi), until the butter sauce thickens slightly and begins to cling to the gnudi, about 3 minutes
72
Serve the gnudi in the pan or divide the gnudi among warm shallow bowls
73
Sprinkle on the parmesan and a little salt and garnish with the sage leaves
74
Drizzle on as much of the brown butter as you'd like