Ease of Preparation: Medium
Time of Preparation: 25 – 30 minutes
Yield: 3-4 servings
Soft, pillow-y, delightful little homemade dumplings, rich with herbaceous flavors get a crispy crust in nutty brown butter! Cover them with a sweet-tart sauce of roasted red peppers for an ultimate comfort lunch or dinner.
Ingredients:
Gnudis:
- ¾ cup (180 ml) all-purpose flour, plus more for dusting
- 1 15-ounce (425 g) container ricotta, drained
- 1 tablespoons (15 ml) finely chopped garlic
- 2 tablespoons (30 ml) finely chopped fresh basil leaves
- 2 tablespoons (30 ml) finely chopped fresh tarragon leaves
- 2 eggs plus 2 egg yolks, beaten together
- ½ cup (120 ml) grated parmesan
- Salt and pepper
Red Pepper Sauce:
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, chopped
- 1 tablespoon (15 ml) chopped garlic
- 1/8 teaspoon (.75 ml) chili flakes
- 1 16-ounce (500 ml) jar roasted red peppers; drained and chopped
- 1 cup (240 ml) whipping cream
To Serve:
- Brown butter (for searing), shaved parmesan, torn basil leaves, extra virgin olive oil
Method:
For the Gnudis:
In a large bowl, combine the flour, ricotta, garlic, basil, tarragon, eggs, parmesan, and season with salt and pepper and the Parmesan. Continue stirring until a sticky dough forms.
Form the gnudis by portioning out the dough into small balls with a 1 ½ ounce (45 ml) scoop.
Flour hands and roll the balls gently to form smooth balls.
Refrigerate if not using right away.
For the Red Pepper Sauce:
Heat the oil in a pot over medium heat. Add the onion, season with salt, and sweat, stirring occasionally, until soft, 2-3 minutes.
Add the garlic, chili flake, and red peppers and stir.
Add the cream, stir again, and cook, stirring occasionally, for 5-6 minutes.
Use a blender to puree the sauce until smooth. Season with salt and pepper.
Cover and keep warm.
To Serve:
Bring a large pot of salted water to a boil.
Working in batches, cook the gnudi for about 5 minutes, until they float.
Heat butter in a large heavy skillet over medium heat and cook for 5-7 minutes until light brown and starting to smell nutty.
Transfer the cooked gnudi to the butter and cook for 2 minutes, turning, until evenly seared.
Divide the sauce into the bases of 3-4 shallow serving bowls.
Arrange the gnudi over the sauce, garnish with parmesan, basil, and a drizzle of olive oil.