Ricotta Gnudi

Women‍‍`s Corner
October 30, 2022

Making gnudi, or Italian ricotta dumplings, only sounds fancy. They're actually an easy pasta dinner anyone can pull off. If you love gnocchi as much as we do (make sure to check out this Sheet Pan Burrata Caprese recipe), you'll likely love these too. The only real difference? Gnocchi is made with potato and gnudi is made with ricotta, which makes them even more tender, light, and plump.

Here, we've amped up gnudi with a browned butter sauce, peas (fresh or frozen work), and crispy mint.

Ingredients:

- 2 c. whole-milk ricotta

- 1 c. freshly grated Parmesan, plus more for serving

- 2 eggs, beaten

- Kosher salt

- Freshly ground black pepper

- 1 c. all-purpose flour, divided

- 1/2 c. (1 stick) butter

- 16 to 20 fresh mint leaves

- 1 1/2 c. sweet peas, fresh or frozen and defrosted

Method: Line a baking sheet with 3 or 4 layers of paper towels. Evenly spread ricotta on paper towels. Lay more paper towels on top of ricotta and use your hands to blot excess moisture. Transfer ricotta to a large mixing bowl. Add Parmesan, eggs, 1 teaspoon salt, 1 tablespoon black pepper, and 1/2 cup flour and stir to combine.

Clean baking sheet and line with parchment paper. Spread 1/4 cup flour on parchment with your hands. Scoop level tablespoons of gnudi dough into your floured hands and gently roll each into a ball. Place on baking sheet. Repeat with remaining dough, adding more flour as necessary. Sprinkle remaining 1/4 cup flour on top of gnudi. Gently roll gnudi in flour until coated. Transfer baking sheet to refrigerator for at least 1 hour and up to 1 day.

Read More: Garlicky Lemon Baked Tilapia

When ready to cook, fill a large pot with 2" water and bring to a boil. Season with 2 large pinches of salt. Using a slotted spoon, gently add gnudi to pot, in batches to avoid overcrowding, and cook until they float to the top, 2 minutes. Transfer to a large serving plate. Meanwhile, in a large skillet over medium heat, brown butter, slowly whisking, 5 to 6 minutes. Once it begins to lightly brown, add mint and let crisp, 1 minute. Transfer mint to a small plate.

Add peas to skillet and cook until slightly soft, 2 to 3 minutes. Spoon peas and browned butter over gnudi and top with crispy mint leaves and Parmesan. Season with salt and pepper.

This recipe is taken from https://www.delish.com/cooking/