Thursday, 2 May 2013

Browned Butter & Ricotta 
Delicately soft fluffy pillow like dumplings.
I have always wanted to make
Gnudi from Northern Italy
A large dumpling similar to potato Gnocchi
 originating from Rome.
However I couldn't, because I had never seen or tasted them! and since these were not from my mothers part of Italy we had no clue.
Nor can they be found on any restaurant menus I have been too!
I have adapted a recipe that I have found and had enough Ricotta to try the recipe with some tweaking before I sent it to you!
I hope since I have made these for the first time and found them easy to make, that it will
encourage you to try them as well.
The "batter" can be mixed ahead of time much like Matzo Balls, refrigerated, shaped and boiled when needed.
After cooking they can be refrigerated before browning in the butter!
Wow you can't get more versatile than that.
Follow my easy step by step method
3 eggs
1 425 tub ricotta cheese
1/2 cup flour
1/4 cup wheat flour
1/2 cup parmesan cheese+ extra for sprinkling
1 tsp salt + 1/2 tsp black pepper
3 tbsp chopped parsley, stem included
Brown Butter Parsley Sauce
4 tbsp cold butter
1/4 cup EVOO
1 tsp red chili flakes
2 garlic cloves, sliced
1-2 tbsp chopped parsley leaves
In a large bowl whisk eggs until frothy. Add ricotta and whisk vigorously. Add salt, pepper, parsley and parmesan. Stir to blend
Slowly add flours to blend. Refrigerate for 30 minutes or up to 2 days covered with plastic wrap.
Using two soup spoons shape into oval or round shapes 2"-3" balls.

Drop "quenelles" into a large pot of boiling salted water.

Turn the heat down to a simmer. Allow the dumplings to rise to the top. Cook for 1 minute.
You could check one by cutting it in half to see if it is cooked through. Taste it to see if it is the right consitancy.
Drain on a baking rack and tray. This can be cooled and refrigerated for 1-2 hrs.
Add oil and butter to a skillet on medium high heat. Begin to melt the butter.
Butter foams before the milk solids brown
Add garlic, a pinch of salt, pepper flakes
Continue slowly cooking on low, allowing the garlic and butter to brown adding lots of flavour
When butter has browned
add  some chopped parsley leaves
turn off the heat and allow them to flavour
the oil
When all of the Gnudi have drained. Cook for 1 minute on each side in the butter mixture.
Browning and crisping slightly
Enjoy with love!

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