Go to the Recipe: Pillowy Ricotta Gnocchi (Gnudi) With Sage Brown Butter Sauce
This HAS to be the perfect autumn starter - yum!
when pulling from freezer do you allow time to defrost, or just toss into water?
made them yesterday. simply amazing!!! easy to make and taste great!!!
made them both with brown butter-sage-ricotta-parmesan-honey and with a tomato-garlic-fresh herbs sauce.
You can cook them directly from the freezer, Richard. They'll just have a longer cook time.
Is there a dog in America that gets fed better than Camp?
"As we wrote in the intro you didn't read." HAHAHAHAHA
They only keep for a month in the freezer? That seems rather short...
I was lucky enough to watch the live broadcast on Facebook and made these the following night. Simply AMAZING! (Sorry Grant, I went with microplaned parm, not shaved. #livedangerously)
Instead of pressing the ricotta, an even easier technique is to place it in a tea towel, gather the corners, then twist to release the liquid. Works also for salted veg you need to strain like grated zukes, cabbage for slaw, etc.
This is a very solid recipe; thank you for all the work you do. I quadrupled it, and fitted them all on two half sheet pans to freeze, which I'm thinking should be just the right amount for our family of 5. I used the "ends and bits" for a little test/snack, as I couldn't bring myself to toss them out! Very delicious. I plan to cook the recipe as worded, with the exception of tossing with some freshly sauteed chantrelle ribbons.
I went with microplaned parm also. More cheesy surface area!
When they float to the top of the water, they're essentially finished. Many restaurants pre-cook them like this, then toss in an ice water bath to chill off. From that point, you dry them and hold on a plate or pan in the fridge, and go straight to the pan with butter and sage to finish off - works well if you are cooking for a party or navigating a multi-course meal, as you can even brown your butter and sage, then it's simply a couple minutes to service.
I like to use a nut bag instead of cheese cloth...less messy, reusable and totally satisfying when you squeeze (without any ooze).
Really liked the gnudi, but I thought the browned butter/sage sauce was underwhelming. I would try some other sauce with more oomph. Will likely repeat the recipe with another accompaniment in the future. Also, I may add some finely grated parmesan to the gnudi mix, I think it needs it for some flavor since the ricotta is quite bland.
@Nils is there an actual question here, or are you just doubtful the information given it's true?
I'm actually curious, why they spoil so quickly. In my experience, even rather volatile (mostly high-fat) foods keep for 6 months frozen without problems. Do these gnudi lose their consistency, if frozen for too long?
I made the gnocchi last night and we had them with hot Italian sausage, tomatoes and sage. I'll never make them with potato again! SO good!
Could you use a finer flour (such as Tipo '00) rather than using plain flour?
Dudes/Ladies...do a video of this. Easy to take sexy pictures of it, different when you make it.
When saying "Butter" is it salted or non salted?
I followed this recipe exactly, and it turned out wonderful. I'm always a bit leery about making anything that requires rolling out dough, but this dough was quite easy to handle. I didn't add the olive oil at the end, because I loved the subtle flavor of the sage browned butter sauce and egg yolk. Was delicious.
I used non-salted, the Parmesan has a bit of salt in it, and I added a little bit of salt to the sauce and egg as well.
So what's the answer Brian?
Tasty recipe!! Thanks!)
Try this Resipe - Mushroom Avocado Pasta https://greenann.com/recipe/mushrooms-avocado-pasta/
Healthy and really tasty!!)
I've made Gnudi a few times and decided to give your recipe a shot since everything else turns out great. The Gnudi didn't. They were pretty dry, and also kind of tough. I wasn't using the best ricotta, which probably didn't help, but I thought while bringing the dough together that there's a lot of flour in there. Your other Gnudi recipe uses about 3/5ths of the flour, and cake flour at that. What's the reasoning behind all that Glutenation here; Is the intent to make a more robust li'l Gnudi?
How long for eggs to cook exactly
I made every mistake you said not too 😂 (wet ricotta, probably over worked dough because of the added flour that was needed). Since I was already going rogue, I added a bit of Parmesan - I'll definitely be adding that again, they turned out so yummy!
I made these for the Osso Buco and, WOW. What a meal. 🤤 Thanks team!
I made this recipe several times and wasn't entirely happy with the texture, was always just a little too firm no matter how delicately we handled the dough or how little we kneaded it, so we modified like this:
Reduce the flour by 20% to 80g. Mix the dough as described (we even use a Kitchenaid now on the lowest setting, make sure to stop the second you don't see any more dry flour). Cut a pastry bag 1.5 inches from the tip, pack the dough in the bag and pipe onto a floured cutting board into long even strands. Dust with more flour on top. Line them up and cut them into 1 inch long dumplings.
The dough is very sticky but soft enough to pipe, and as long as you use enough flour on the bottom as well as top, you won't have any problem with them sticking to anything. Just understand you probably won't be able to manipulate them further like rolling on a gnocchi board. We blanch these immediately after cutting and they're far softer than the original recipe.
