Ricotta Gnocchi- and why they are gnudi or Naked & Why yours are falling apart |Christine Cushing
HTML-код
- Опубликовано: 23 мар 2024
- By request from my previous video for Pesto Genovese, I show you how I make my ricotta gnocchi and why they are naked or gnudi. Why are yours falling apart? I show you my secrets on how to cut them into these unusual pyramid shapes.
Ricotta Gnudi with Brown Butter Parsley Sauce
2 eggs , lightly beaten
500 gm whole milk ricotta, drained very well
1 cup - 1 ½ cups all purpose flour (150 gm - 225 gm )
3 Tbsp. grated Parmiggiano cheese ( 45 ml)
Salt and pepper to taste
Brown Butter Parsley Sauce
2 - 3 Tbsp. butter (25-45 gm )
2 large cloves garlic smashed
Handful of fresh chopped leaves, whole, patted dry
cracked black pepper
grated Pecorino cheese , optional for sprinkling on top
If ricotta is wet, drain in cheese cloth for several hours over a bowl or overnight. Discard water in bottom of bowl.
Prepare a medium baking sheet by covering with parchment paper and dusting generously with semola- fine semolina flour. Set aside. Alternatively use just flour.
In a medium bowl combine the eggs and ricotta and stir until smooth. Add the parmigiano , salt and pepper. Stir to blend. Sprinkle with half the flour and blend in bowl with rubber spatula. Sprinkle board with some more of the measured flour. Knead gentle as shown in video until mixture holds together and is slightly tacky to the touch. Roll into a log. Cut in half with sharp knife.
Working with one piece at a time , generously flour surface and roll into a rope about 2 ft long and ¾ “ thick. Using a sharp knife or pastry cutter cut into ½” thick pyramids and transfer immediately to prepared baking sheet.
Place in freezer while rolling remaining dough.
Repeat with remaining dough. Freeze gnudi until ready to boil. - for minimum 1 hour . You can freeze leftover gnocchi in a sealed bag for easy cooking another time.
Bring water to a boil and add salt.
Meanwhile, for sauce combine the butter and garlic in a small pan over medium heat for about 2 minutes until butter is just noisette and garlic is just golden. Remove from heat and removed garlic.* At this point add your gnudi to the boiling water and cook for approximately 3 -4 minutes , until all the gnocchi hold their shape and float to the top . Using a spider divide the gnocchi into plates.
Return the melted
Serves 4- 6
* For a more pungent garlic flavour, finely mince the garlic and add it to the pan after you add the parsley and it's off the heat , to prevent burning. 
Хобби
Thank You Koukla Mou ! Your instruction and demonstration is Superb! I love Ricotta Gnocchi not so much Potato Gnocchi! 👏🏼👏🏼👍👍
That is ideal then. You are so welcome.
Omg those Knudsen look amazing in that garlic butter! So easy!
Σάς ευχαριστώ πάρα πολύ Μαγείρισσα Κυρία Κριστίνα. Γιάς τά χέρια σού!
Euxaristo para poli!
Thank you Christine. I think your recipe is better than what I have used in the past. I will make this and both sauces.
That's great ! I know you will love them.
As always Christine a fabulous recipe. You make things so simple for us. Thank you.
You are welcome and that is my goal.
At one point I thought I missed the part where you add the ricotta to the potato only to realize there is no potato,lol. So not only did I learn a new version of gnocchi, you also shared two great sauces. Thank you Christine, I'd swear you were Italian the way you cut those gnocchi,lol.
I hope you try them. They are really fantastic ! Thank you
Hi Christine, all I can say is thank you, I can't wait to try it 😊
It is my pleasure. I hope you love it.
Thks Christine, I do love the simplicity of your recipe.
you are very welcome.
Oh beautiful! Thank you so much, looks superb. And fried parsley, so exciting 😮😅
Fried parsley is always exciting.. I agree. You are very welcome.
Hi Christine! Thanks this wonderful recipe! It's simply perfect. I love it.❤
You are welcome. I hope you try them.
Christine thank you for your great recipes!!!!!
Thank you for sharing this with us. ❤
You are so welcome
Thanks!
Dear Christine, thanks a lot for the recipe , question, can you put spaghetti sauce? Some people don’t like green leafs .
I’m glad to see you again , the best for you ❤️
Thanks so much. Yes you can serve these with tomato sauce. They are delicious.
Amazing hope mine turns out exactly like yours
Yes, I'm cheering you on !
Yum!
They are soo good.
❤
A fork is possibly the best tool to use for mashed potatoes, soft cheese.
So true.
Thanks Chef, for sharing this absolutely amazing recipe.
Is it possible to substitute the fresh parsley leaves with coriander leaves which is much more common here in India.
It's only a query, not meaning any disrespect to the classic Italian recipe.
You are very welcome. The coriander will be a totally different flavour that might be a bit strong for just these ricotta gnocchi, I might suggest using green onions or chives if you cant find parsley. I hope this helps.
@@ChristineCushing Thanks a lot Chef for your valuable suggestions. 🙏🏻
Ciao Christine ! Non solo la parola gnocchi, ma anche la parola ricotta. Spesso sento gli americani che pronunciano qualcosa come…”riccoda”. :)
Christine, While you rolled the gnocchi, what music played?
The track is called " The Awakening " I thought it would be fun to use something cinematic !
@@ChristineCushing Thank you for your response.
Searched for, found, and played 'The Awakening'. Reminded my of the soundtrack to 'Tron Legacy'.
I wish I could be that apron😢