Gnudi are small ricotta dumplings which are light and creamy, pair this with a burnt sage butter and this recipe is sure to please.
Ingredients and Methods
SERVES 10
INGREDIENTS FOR GNUDI
450 grams x ricotta
¼ cup x grated parmesan
1 x large egg, lightly beaten
2 teaspoons x unsalted butter, melted and cooled slightly
1 cup x plain flour, plus more for dusting
¼ teaspoon x freshly grated nutmeg
METHOD
To make the Gnudi combine the ricotta, parmesan, egg, butter and nutmeg in a bowl. Use a rubber spatula to gently fold the ingredients together. Sprinkle the flour over the ricotta mixture and gently fold in the flour from the edges inwards, scraping down the sides of the bowl as you work. There is no need to work the dough as the ricotta will absorb the flour anyway.
When all the flour has been absorbed and it is no longer visible, use one hand to gently bring the dough together into a ball, dusting the sides of the bowl and the dough lightly with flour as you work. Roll the dough around in the floured bowl so the outside isn’t sticky.
Dust a tray with flour. Gently tear off a 15 gram piece of dough, dust your hands lightly with flour and roll the dough gently into a ball and place on the floured tray. Roll all the remaining balls then cover and refrigerate overnight.
INGREDIENTS FOR BURNT SAGE BUTTER
3 tbsp unsalted butter
15 x sage leaves
Salt
METHOD
Start to melt butter in a cold pan. Once butter is melted add salt, you will see the butter starting to foam then add sage leaves. Keep stirring pan gradually brining an even golden brown colour. Once this is achieved take off heat.
TO SERVE
Cook Gnudi in boiling salted water and take out once floating. Place onto a warm baking dish sprinkle generously with parmesan cheese and gently spoon over sage butter.
INGREDIENTS FOR GNUDI
450 grams x ricotta
¼ cup x grated parmesan
1 x large egg, lightly beaten
2 teaspoons x unsalted butter, melted and cooled slightly
1 cup x plain flour, plus more for dusting
¼ teaspoon x freshly grated nutmeg
METHOD
To make the Gnudi combine the ricotta, parmesan, egg, butter and nutmeg in a bowl. Use a rubber spatula to gently fold the ingredients together. Sprinkle the flour over the ricotta mixture and gently fold in the flour from the edges inwards, scraping down the sides of the bowl as you work. There is no need to work the dough as the ricotta will absorb the flour anyway.
When all the flour has been absorbed and it is no longer visible, use one hand to gently bring the dough together into a ball, dusting the sides of the bowl and the dough lightly with flour as you work. Roll the dough around in the floured bowl so the outside isn’t sticky.
Dust a tray with flour. Gently tear off a 15 gram piece of dough, dust your hands lightly with flour and roll the dough gently into a ball and place on the floured tray. Roll all the remaining balls then cover and refrigerate overnight.
INGREDIENTS FOR BURNT SAGE BUTTER
3 tbsp unsalted butter
15 x sage leaves
Salt
METHOD
Start to melt butter in a cold pan. Once butter is melted add salt, you will see the butter starting to foam then add sage leaves. Keep stirring pan gradually brining an even golden brown colour. Once this is achieved take off heat.
TO SERVE
Cook Gnudi in boiling salted water and take out once floating. Place onto a warm baking dish sprinkle generously with parmesan cheese and gently spoon over sage butter.
Chef Maurice Santucci
Born to Italian parents from the North of Italy, Maurice's influences come from his father working on Italain cruise liners for 16 years as a waiter. Having Worked at many of Melbourne finest restaurants over the past 15 years Maurice's influences are many and varied. (more)
