Ricotta and Spinach Gnudi with a Sage Beurre Noisette
- Prep Time: 30
- Cook Time: 15-20
- Total Time: 0 hours
- Yield: 6
- Category: Autumn; Dish Type; Global Foods; Italian; Mains; Meals and Courses; moderate; Pasta; Seasonal; Winter
Description
Gnudi are very similar to gnocchi, although are made with Ricotta cheese instead of potato. The sage beurre noisette adds a classic richness to this dish.
Ingredients
Gnudi
200g Ricotta Cheese
200g Parmesan Cheese, grated
180 g spinach, sliced chiffonade or chopped very finely and cooked (steam or boil and drain well)
2 eggs
1 eggs yolk
1 Tbsp (15 ml) fresh sage, chopped
1 Tbsp (15 ml) fresh parsley, chopped
60 g flour
salt
white pepper
roughly ½ C (125 ml) semolina
Sage Beurre Noisette
100-120 g butter
12–16 sage leaves
50–80 g macadamia nuts, coarsely crushed and toasted
Parmesan, shaved or grated as needed
Instructions
Gnudi (best made a day ahead)
Combine the Ricotta, Parmesan, spinach, eggs and egg yolk and chopped herbs. Fold in the flour and combine, add more flour if the mixture is too sticky (must be able to roll into balls). Season to taste with salt and white pepper.
Line a dish that you can seal to refrigerate with a thin layer of a semolina. Portion the gnudi mixture and roll into equal sized balls. Roll the gnudi in extra semolina making sure each is coated. Place the gnudi into the dish with the layer of semolina, don’t let the gnudi touch each other or the sides of the container as they may stick. Refrigerate.
Repeat this step every 2-3 hours. Do this about six times. Remove from the semolina and allow the gnudi to come to room temperature before cooking.
Note: The Gnudi need to come to room temperature before cooking so be sure to remove from the fridge with enough time to allow this to happen.
Sage Beurre Noisette
While the gnudi come to room temperature, prepare the sage beurre noisette. To make the beurre noisette (browned butter), place the butter in a heavy bottomed saucepan and heat, allow to bubble and froth.
The froth (milk solids) will eventually brown and fall to the bottom of the butter. Keep a watch that it doesn’t burn and look for a change in the aroma, it should become nutty as the butter browns. Add the sage leaves and allow to cook and crisp up.
Gnudi cont.
To cook the gnudi, bring a saucepan of salted water to the boil. Place the gnudi into the water until they rise to the surface and float (±2 minutes).
Remove from the water and gently coat in sage beurre noisette and top with crushed macadamia nuts. Serve with shaved or grated Parmesan.
