Gnudis

Wondering if anyone has a fool proof method for producing these for a restaurant, they always seem so fickle and temperamental , there must be some kind of bonding agent or something that would hold their shape and form without having to add too much flour. Thanks

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Brendan_Lee_56950

When i've done big batches (not restaurant setting but it was easily scalable) I will drain the ricotta, season, form into balls and then just bury them in semolina for 3 days, keep a rotating crop of them and they form their own skins very nicely through the natural hydration of the starches. I've even done it with buried egg yolks.

yasser_4014

Thanks for the tip brendan i will give it a try , i read in april bloomfield's book she does this method as well and it seems to be pne of her best sellers at the spotted pig, will check into production hours and practicality issues required for this technique at our place - thanks

T__2156

That's what I do - dry 'em out in a tub of flour.