Easy Ricotta Gnudi with Carrot
There are many ways to make ricotta gnudi. Some of the great ones take a few days of draining, mixing, and setting before they reach the delicate balance or rich and fluffy success. For delicate and creamy gnudi at home, a little preplanning and this easy recipe keeps them at your fingertips. Just mix, shape onto trays, and freeze. With a few minutes of gentle poaching, drizzle them with a quick sauce and fresh finishes to a enjoy a plate of elegant everyday dining. The recipe below is for four generous portions but the parts can be made ahead and finished 1 plate at a time (or two).
Easy Ricotta Gnudi with Carrot
- 1pound fresh whole milk ricotta (see notes below for recommendation) (453g)
- 2 eggs (100g)
- 1 tsp fine sea salt
- 1 Tbsp Galil
- ½ cup all-purpose flour (100g)
- ½ cup grated parmesan cheese (50g)
- 2 Tbsp tahini (30g)
- 2/3 cup water (150g)
- 1 large carrot, peeled and sliced into ½” pieces (100g)
- 1 clove of garlic (6g)
- ¼ cup lemon juice (56g)
- 1 Tbsp Bombay spice blend
- 2 tsp fine sea salt
- 1 cup carrot juice (Boathouse brand is recommended)
- 10 sugar snap peas, cut in half lengthwise (about ½ cup)
- ½ tsp Galil
- ¾ cup Turmeric Carrot Sauce
- ½ tsp fine sea salt
- ¼ tsp Aleppo
- ¼ cup Tbsp arugula, cut into 1” pieces
- 1 Tbsp grated parmesan cheese
- Olive oil
The Gnudi: 40 pieces
Turmeric Carrot Sauce: 3 cups
For each portion: can be doubled for 2 people
For the sauce:
- In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
- Drain and set aside to cool.
- Add all of the ingredients to a blender and blend until smooth and creamy.
For the gnudi:
- Place the ingredients in a food processor and mix until smooth and well incorporated.
- Prepare a half sheet tray with parchment paper and spoon tablespoons (about 17g) of gnudi batter into rounded pillows on the prepared tray. Be careful not to bump the tray as the batter is fragile at this stage and can flatten if the tray is jarred. In case this happens, just scoop up the batter and spoon it back onto the tray in a nicely rounded shape.
- Place the tray in the freezer until completely frozen. Once frozen, the gnudi can be stored in a container.
For each portion:
- Bring a pot of salted water to boil that will fit the gnudi generously (so they are not crowded).
- In an 8” pan, add ¾ cup of Turmeric Carrot Sauce, the sugar snap peas, ½ teaspoon of Galil, and ½ tsp of fine sea salt.
- Add a portion of gnudi (about 10 pieces) to the boiling water and reduce the heat to simmer. The gnudi should take about 3 minutes simmering from the minute it boils.
- Carefully remove the gnudi from the water with a slotted spoon and into the pan with sauce and warm the sauce and peas through while gently folding the gnudi into the ingredients.
- Arrange the Gnudi and ingredients onto a plate and finish with a sprinkling of Aleppo, arugula, parmesan cheese, and a drizzle of delicious olive oil
- Enjoy right away!
The better the fresh ricotta, the better the gnudi will be. I the brand we use is the Calabro brand that looks like it comes in a metal cup with a dome of ricotta and all wrapped in plastic. It has great body and fresh flavor. It is available widely in grocery stores or through nationwide shipping through Murray’s Cheese.
(photo credit Murray’s Cheese)
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