Ricotta Gnudi

Ricotta Gnudi
Description

Ricotta Gnudi is also known as malfatti pasta. It’s a typical dish of tuscan country tradition. You can prepare it using the filling of ravioli, without the external pastry puff to enclose it. That’s why this kind of pasta is named “gnudi”, that means “naked”. It’s also a simple and an elegant dish. It doesn't require a particular manual skills, just a little patience and a delicate touch.

Ingredients for 40 gnudi
  • 800 g of ricotta cheese

  • 50 g of shaved parmesan cheese

  • butter

  • sage

  • semolina flour

  • salt

  • pepper

  • grated nutmeg

Preparation
Ricotta Gnudi

Prepare all the main ingredients. We recommend to use ricotta cheese a little dry.

Ricotta Gnudi

Lay down a dusting of semolina flour on a baking tin where you will roll the gnudi.

Ricotta Gnudi

Use another baking tin to pour and roll the ricotta cheese with a fork. Then add shaved parmesan cheese, a dash of ground nutmeg, salt and pepper.

Ricotta Gnudi

Mix carefully and start to make ricotta cheese balls with your hands.

Ricotta Gnudi

Take a small amount of the compound obtained and form balls.

Roll the balls into the semolina flour to create a protective layer that will prevent the gnudi from discarding during cooking.

Ricotta Gnudi

Store in the fridge for at least 6 hours, taking care to roll them every 2 hours.

Ricotta Gnudi

Put a small pot of water to boil. Meanwhile, lay a knob of butter and a little sage in a pan and let it melt on a low heat.

Ricotta Gnudi

Add a little sage to the butter and let it melt over a low heat.

Ricotta Gnudi

Let cook the gnudi for about one minute. After that put them in the pan and spin them to flavor with butter and sage.

Ricotta Gnudi

Plate it using a spoon, and pour a few drops of butter and sage on the gnudi. Add a sprinkle of parmesan and serve it.

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