Monthly Archives: January 2015

Gnudi, Strozzapreti, Ricotta Dumplings

Gnudi, Strozzapreti, Ricotta Dumplings

Just to make your mouth water a bit, I have to post this picture of Gnudi, Strozzapreti, Ricotta Dumplings that I made over the holidays with leftover ricotta filling from my ravioli.  I will be posting the recipe soon, but consider this a little teaser!


And now for the recipe!  First, you will need a very good ricotta cheese.  For these gnudi, we used a ricotta cheese from Bob’s Italian Foods in Medford, MA.  Bob’s is a great local Italian grocers with not only imported products, but also a selection of cuts of beef and pork and handmade sausages, mmm sausages!  You can use your favorite ricotta cheese as long as it does not have too much moisture in it.  I haven’t strained ricotta yet with a cheesecloth, but I think that would work for a wetter ricotta.

Gnudi, Strozzapreti, Ricotta Dumplings (4 portions):

450 gr. ricotta

2 eggs

3 tbsp parmesan cheese

100 gr. brown rice flour* *you may have to add some more flour depending on the amount of moisture in the ricotta.

2 tbsp butter

3 leaves of sage

Beat eggs, add ricotta and beat again.  Add parmesan cheese and brown rice flour and mix until combined.  Flour hands and form 1-inch balls, covering them lightly with rice flour.  In a large stock pot, bring water to a boil and then, add a tablespoon of coarse sea salt and a tablespoon of olive oil.  Prepare sauce, by melting butter in saute’ pan and saute’ing sage leaves on low heat for a few minutes.  When water returns to a boil, add a half dozen dumplings.  Cook dumplings until they float up to the top of the water (approx. 2-3 min.).  Remove dumplings from water with a slotted spoon and place them directly in saute’ pan with sauce.  Stir dumplings to cover in sauce and serve with a generous grating of parmesan cheese.

Buon Appetito!


Schiacciata con l’uva – Grape cake

Mmm…cake…Sometimes experiments surprise you.  Our attempt at making an Italian grape cake called schiacciata con l’uva was one of them.  We loved this cake!  It’s a cross between a tart and cornbread and of course, gluten free.   We used red table grapes and walnuts, but I’m sure you could easily use other fruits like blueberries or strawberries and any type of nut.  The cake has very little sugar and is great not just for dessert, but also for breakfast.  Yes, cake for breakfast!  So without further ado, here is the recipe.  Enjoy!Schiacciata con l'uva - Grape cake

Precook fruit and make sauce:
1.5 cups red table grapes – cut in quarters or blueberries
1 tbsp sugar or honey
Combine fruit and sugar/honey in pan and cook until fruit is soft and you have 1/2 cup – 1 cup of juice.  You might have to add some water.  Strain fruit and set aside juice to cool.
Prepare dough:
3 tbsp flax seed
9 tbsp boiling water
1 cup cornmeal
84 gr brown rice flour
31 gr arrowroot starch
25 gr sweet rice flour (I think you could also use potato starch.)
1/8 cup sugar
4 tsp baking powder
3/4 tsp salt
1/4 cup olive oil
1/2 cup fruit juice – as prepared above
1 cup chopped walnuts
Combine flax seed and boiling water to create slurry.  Set aside to cool.
Put rest of dry ingredients in bowl and whisk together.
Create well in flours and add olive oil and flax slurry.  Combine.  Slowly add 1/2 cup of juice while stirring until you have consistency of thick batter.  You may have to add less or more juice if you change your flours.
Stir in 3/4 of nuts, then 3/4 of  fruit.
Pour into oiled cake pan.  Add rest of fruit and nuts to top of cake and press down.
Bake at 425F for approx. 30 min. or until golden and fork comes out clean.