Ricotta gnudi from Stir: Mixing it Up in the Italian Tradition by Barbara Lynch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Odd Fellow marinara; Butcher shop Bolognese

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 16, 2014

    p. 153 – Outstanding! I’ve never made gnudi before so I was surprised how well this came together. I was a little concerned about the stickiness of the dough but a little flour on my hands made all the difference and I was soon in business. Once I got the swing of using the gnocchi board I got my rhythm the gnudi-making process sailed into full swing. I will say the little balls of dough were incredibly light and tender and the tough part for me was learning the appropriate amount of pressure to apply as I rolled them down my board. Freezing to ensure a successful cooking process is a must. I have to say we were blown away with the final product – so airy, super tender & really just seemed to melt in your mouth. The gnudi don’t need much in the way of sauce, as you really want to be able to enjoy the sweet subtle flavour of the ricotta, which the hint of Parmesan somehow seems to draw out. One of my favourites from the book. Photos: http://chowhound.chow.com/topics/967244#8816604

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