Gnudi alla Ciavattone

Gnudi alla Ciavattone.jpg
 

Pillowy Tuscan dumplings made with whole milk ricotta, packed with flavor!

Ingredients

1 1/2 cups grated parmesan 

2 cloves garlic, chopped 

1 cup Italian parsley, chopped 

8 ounces whole milk ricotta 

2 cups all purpose flour 

3 large eggs, beaten 

Salt

Instructions

  1. In a food processor, pulse 1 cup grated Parmesan, garlic, and Italian parsley until thoroughly combined; set aside. This is your flavor base. 

  2.  Place your ricotta in a fine-mesh strainer over a bowl for about 15-20 minutes to release excess liquid.

  3. Transfer strained ricotta to a large bowl and add remaining 1/2 cup Parmesan, eggs, and flavor base (processed Parmesan, garlic, and Italian parsley). Mix until fully incorporated. Add 1 1/2 cups flour and mix to form a sticky dough.  

  4. Place remaining 1/2 cup flour in a bowl. Begin to form your gnudi by dropping about a tablespoon of dough at a time into the plain flour. Apply a thin coating of flour on all sides of the dough and roll into a ball. Set on a plate and form the rest of your gnudi until all the dough is formed. 

  5. Bring a large pot of water to a rapid bowl and season liberally with salt.

  6. Using a spider or large slotted spoon, gently place your gnudi into the boiling water. They will drop to the bottom. Give them a stir to make sure they cook evenly and don’t stick. After about 4 or 5 minutes, they will float to the top. Using your spider or slotted spoon, remove gnudi and drain on a towel-lined plate or wire rack (avoid using towels that have excessive lint or fiber as the gnudi will still be a little sticky).  

  7. Depending on the size of your pot, you may need to cook them in batches.  

 
Gnudi alla Ciavattone

Gnudi alla Ciavattone

Yield: 2
Author:
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Pillowy Tuscan dumplings made with whole milk ricotta, packed with flavor!

Ingredients

Instructions

  1. In a food processor, pulse 1 cup grated Parmesan, garlic, and Italian parsley until thoroughly combined; set aside. This is your flavor base.
  2. Place your ricotta in a fine-mesh strainer over a bowl for about 15-20 minutes to release excess liquid. 
  3. Transfer strained ricotta to a large bowl and add remaining 1/2 cup Parmesan, eggs, and flavor base (processed Parmesan, garlic, and Italian parsley). Mix until fully incorporated. Add 1 1/2 cups flour and mix to form a sticky dough.
  4. Place remaining 1/2 cup flour in a bowl. Begin to form your gnudi by dropping about a tablespoon of dough at a time into the plain flour. Apply a thin coating of flour on all sides of the dough and roll into a ball. Set on a plate and form the rest of your gnudi until all the dough is formed.
  5. Bring a large pot of water to a rapid bowl and season liberally with salt. 
  6. Using a spider or large slotted spoon, gently place your gnudi into the boiling water. They will drop to the bottom. Give them a stir to make sure they cook evenly and don’t stick. After about 4 or 5 minutes, they will float to the top. Using your spider or slotted spoon, remove gnudi and drain on a towel-lined plate or wire rack (avoid using towels that have excessive lint or fiber as the gnudi will still be a little sticky).
  7. Depending on the size of your pot, you may need to cook them in batches.
 

Check out some of my other creations:

 
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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

 

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