Photograph of the finished Gnudi

Italy · Viên ricotta áo semolina Gnudi

Gnudi

40 min Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ricotta cheese Ricotta cheese 2.2 lb
  • Photograph of Semolina flour Semolina flour 1.3 lb
  • Photograph of Parmigiano cheese Parmigiano cheese 8.5 oz
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Sage leaves Sage leaves 32 leaves
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Let the ricotta drain on a sieve for 2 hours, then mix it with Parmigiano, salt, and nutmeg; gnudi has no vegetables and no flour in the filling.
  2. 2 Shape the mixture into a 3 cm round ball and then roll it completely in semolina.
  3. 3 Spread a thick layer of semolina on the tray, place the cube on top, and then cover with semolina.
  4. 4 Refrigerate for 24 hours; the semolina absorbs the water from the ricotta and forms a thin crust in place of flour; skipping this step will make the balls melt in the pot.
  5. 5 Remove excess semolina and boil the balls in simmering salted water for 3 minutes.
  6. 6 Melt the butter with sage until it turns chestnut brown, then gently mix in the gnudi and sprinkle with Parmigiano and pepper.
Start cooking