If you haven't tried gnudi, now is the time. These naked ravioli are really ricotta are mixed with a small amount of flour and optional ingredients (here, spinach and garlic), then baked into cheese balls.

Gnudi All' Acqua Al 2: Naked Ravioli

If you haven't tried gnudi, now is the time. These naked ravioli are really ricotta are mixed with a small amount of flour and optional ingredients (here, spinach and garlic), then baked into cheese balls.

Spinach and Ricotta Gnudi with Sage Butter - Martha Stewart's Cooking School

Spinach and Ricotta Gnudi with Sage Butter

Spinach and Ricotta Gnudi with Sage Butter - Martha Stewart's Cooking School

Ricotta-Pumpkin Gnocchi With Brown Butter

Ricotta-Pumpkin Gnocchi With Brown Butter

Ina Garten's Pasta Alla Vecchia Bettola: The Best Pasta alla Vodka You Will Ever Make

Ina Garten’s Pasta Alla Vecchia Bettola

Ina Garten's Pasta Alla Vecchia Bettola: The Best Pasta alla Vodka You Will Ever Make

Förra veckan var tuff. Och samtidigt helt magisk. Sommaren kom till Stockholm och helt plötsligt checkade alla ut. Ingen svarade på mail, bloggstatistiken åkte i botten och allt jag försökt fotogra…

Förra veckan var tuff. Och samtidigt helt magisk. Sommaren kom till Stockholm och helt plötsligt checkade alla ut. Ingen svarade på mail, bloggstatistiken åkte i botten och allt jag försökt fotogra…

There's not any cheese in it,  it's just a butter, flour and milk sauce but the flavor kick comes from the little hint of nutmeg added at the end of cooking.  It's so darn good and when served over the gnudi, it rivals mac and cheese.

Spinach and Ricotta Gnudi Recipe

There's not any cheese in it, it's just a butter, flour and milk sauce but the flavor kick comes from the little hint of nutmeg added at the end of cooking. It's so darn good and when served over the gnudi, it rivals mac and cheese.

Food Mood

Gnudi

Ingredienser
Vegetarian
∙ 4 portioner
Grönsaker
  • 20 Sized sage, good leaves
Bakning och kryddor
  • 1 tsp Kosher salt
  • 1 Kosher salt
  • 1 lb Semolina flour
Mejeriprodukter
  • 7 tbsp Butter, unsalted
  • 1 1-ounce chunk Parmesan
  • 1 handful Parmesan
  • 1 lb Sheep's-milk ricotta
Verktyg och utrustning
  • 1 Parchment paper
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk—it's been seven years of sheer hell making these little things. For cooks without a restaurant to run, though, gnudi are a dream. They're extremely simple—just a mixture of ricotta and Parmesan formed into stubby dumplings, then coated with semolina flour. They hang out in the fridge until the moisture in…

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