Recipe provided by Skye Gyngell
Gnudi – literally naked – are soft delicate dumplings flavoured simply with ricotta, Parmesan and nutmeg – ingredients that are typically combined for a ravioli filling. Effectively it is a dish of ‘naked ravioli’ , without the pasta covering, hence the name. Use either sheep’s or buffalo milk ricotta if possible – both are lovely and delicate – otherwise fresh cow’s milk ricotta will still give good results.
500g fresh ricotta
1 tsp freshly grated nutmeg
120g Parmesan cheese, freshly grated, plus extra to serve
sea salt and freshly ground black pepper
500g semolina flour
150g unsalted butter
handful of sage leaves
Put the ricotta in a sieve and set aside for about 20 minutes to allow any excess liquid to drain away; this stage is important – don’t skip it.
Now place the drained ricotta in a bowl and beat well with a fork until light and fluffy. Stir in the grated nutmeg and Parmesan until well combined, then season the mixture generously with salt and pepper. Cover and place in the fridge for an hour to chill.
Scatter half of the semolina over a flat baking tray; it should cover the tray evenly. Scatter the rest evenly onto a clean surface and flour your hands.
Take a third of the chilled ricotta mixture in your hands and roll into a sausage shape, about 3cm in diameter (illustrated on previous page). Place on the floured surface and slice into 3cm lengths. Using floured hands, roll each piece into a little roughly shaped ball, coat in the flour on the work surface and then place on the baking tray.
Continue in this way until all the mixture is shaped into dumplings and set on the tray. Give the tray a shake to ensure that all the gnudi are well coated with flour and place in the fridge overnight.
When ready to cook, place a large, wide pan of well-salted water on to boil. You will need to cook the gnudi in batches to avoid overcrowding the pan. Once the water is boiling vigorously, drop in a third of the dumplings and cook for 3 minutes, or until they rise to the surface indicating that they are ready. Remove the gnudi carefully with a slotted spoon (they are very fragile) and let drain in the spoon for a few moments.
While the gnudi are cooking, gently melt the butter in a large, wide pan over a low heat along with the sage leaves. Using a slotted spoon, carefully place the gnudi in the pan. Spoon the sage-infused butter over the gnudi to ensure they are well coated.
Divide the gnudi among warm serving bowls, spoon over the sage butter and scatter over a little Parmesan.
This recipe and more delicious recipes from Skye Gyngell can be found at Spring Restaurant.