Ricotta Gnudi
Recipe by: Chef Shane McAnelly
This classic dish was featured on our Quarantine Kitchen Live Episode 10 on May 30, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2018 Estate Chardonnay!
This week’s pairing is a Ricotta Gnudi paired with our 2018 Estate Chardonnay. The Gnudi is very similar to ricotta gnocchi! This pairing works so well together. The beautiful caramel and butterscotch flavors of the wine help contrast the rich boldness of the Gnudi. Heavy pasta dishes and Chardonnays are such perfect pairing. We think this dish will become a household favorite!
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- 1 16oz container of ricotta
- 2 eggs (Clover Pasture-Raised Eggs)
- 1 lemon
- ½ cup parmesan (plus a little more for garnish)
- 1 pinch nutmeg (or freshly grated if you have whole)
- ½ cup flour (may take a little more depending on the moisture level of the ricotta)
- 1 bunch chives
- 2 oz butter (Local Favorite: Clover Unsalted Butter)
- 1 sprig sage
- ½ cup of fresh peas (frozen can substitute)
- Semolina for dusting
- Fresh cracked black pepper to taste
- Kosher salt to taste
Equipment List:
- #40 portion cookie scooper (2 spoons can work as well)
- 2 medium mixing bowls
- 1 large pot for cooking pasta
- 1 large saute pan
Directions:
For the Ricotta Gnudi:
- 1 16oz container of ricotta
- 2 eggs (Clover Pasture-Raised Eggs)
- 1 lemon
- ½ cup parmesan (plus a little more for garnish)
- 1 pinch nutmeg (or freshly grated if you have whole)
- ½ cup flour (may take a little more depending on the moisture level of the ricotta)
- 1 bunch chives
- 2 oz butter (Local Favorite: Clover Unsalted Butter)
- 1 sprig sage
- ½ cup of fresh peas (frozen can substitute)
- Semolina for dusting
- Fresh cracked black pepper to taste
- Kosher salt to taste
Method:
Put a large pot of water over high heat. Season it with salt until it tastes like the sea. In a medium mixing bowl, place the ricotta, parmesan, 1 whole egg, 1 egg yolk, zest of 1 lemon chopped fine, pinch of nutmeg and 1 teaspoon salt. Mix well. Add flour, little by little. You might not need the entire ½ cup. Do not over mix once the flour is in.
Place about a cup of semolina in a second mixing bowl. Using the cookie scooper, scoop the gnudi dough into the semolina. Roll each scoop with your hands to form balls. Once all gnudi is formed, drop them into the boiling water. They should take about 4 minutes to cook.
In a large saute pan, place 2 oz butter and sage over medium-high heat. Cook until butter turns a brownish color and smells nutty. Remove sage from pan. Add peas to the pasta water towards the end of the cooking. When pasta and peas are cooked add it to the pan with ¼ cup of the pasta water. Season with salt (if needed) and juice of 1 lemon. Garnish with parmesan. Enjoy!
