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
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.