Gnudi alla Ciavattone
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
In a food processor, pulse 1 cup grated Parmesan, garlic, and Italian parsley until thoroughly combined; set aside. This is your flavor base.
Place your ricotta in a fine-mesh strainer over a bowl for about 15-20 minutes to release excess liquid.
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.
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.
Bring a large pot of water to a rapid bowl and season liberally with salt.
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).
Depending on the size of your pot, you may need to cook them in batches.
Gnudi alla Ciavattone
Ingredients
Instructions
- In a food processor, pulse 1 cup grated Parmesan, garlic, and Italian parsley until thoroughly combined; set aside. This is your flavor base.
- Place your ricotta in a fine-mesh strainer over a bowl for about 15-20 minutes to release excess liquid.
- 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.
- 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.
- Bring a large pot of water to a rapid bowl and season liberally with salt.
- 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).
- Depending on the size of your pot, you may need to cook them in batches.
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