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Ricotta gnudi from scratch recipe

Ricotta Gnudi from Scratch Recipe
Serves 4
Often called ricotta gnocchi or malfatti, these little melt-in-your-mouth dumplings have created a culinary craze across the country.
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Prep Time
48 hr
Cook Time
3 min
Total Time
48 hr 3 min
Prep Time
48 hr
Cook Time
3 min
Total Time
48 hr 3 min
  1. Rimmed sheet pan
  2. Spoon about a teaspoon in size
  3. Sealable container about 8-by-4-inch
  4. Medium mixing bowl
  5. Wooden spoon
  6. Cheesecloth
  7. Cooking thermometer
Fresh ricotta
  1. ½ gallon whole milk
  2. ½ cup heavy cream
  3. 2 teaspoons salt
  4. ¼ cup freshly squeezed lemon juice
  5. ½ cup buttermilk
  1. 7-8 ounces fresh ricotta
  2. Salt to taste
  3. 1/8 ¼ cup heavy cream, divided
  4. 4 cups semolina flour, divided
Fresh ricotta
  1. 1. Combine the milk, cream and salt in a pot over medium-high heat. Using a cooking thermometer, bring to 195 degrees, stirring occasionally.
  2. 2. Add the lemon juice and buttermilk, stir, and return to 195 degrees. Quickly remove from the heat so the mixture doesn’t boil. Let sit to form curds, about 15 minutes.
  3. 3. Scoop the curds very gently with a mesh spoon or small strainer into two layers of cheesecloth and allow to drain over bowl. Hang for one to two hours in refrigerator.
  1. 1. Put the ricotta in a mixing bowl and add the salt and half the cream. Mix with a wooden spoon to a creamy yet firm consistency. Add the rest of the cream and more salt, if necessary. Mixture should be dry enough to roll into a ball, but moist enough to retain its shape.
  2. 2. Put ¾ of the semolina on the sheet pan. Shake the pan to make a level surface. Put the remaining semolina into the 8-by-4-inch container, again making a level surface.
  3. 3. To make the gnudi balls, use the spoon to scoop out a teaspoon-sized amount of the ricotta mixture. Put each scoop on the semolina-covered sheet tray. Continue until all of the ricotta has been used. Gently move them around so that each has a light coating of semolina. Roll each portion between your hands to form a ball. Place the balls in the container, making sure the balls don’t touch. Use the semolina from the sheet tray to cover the ricotta balls. Seal or wrap this container and refrigerate for two days.
  4. 4. After 48 hours, remove the container from the refrigerator and gently pour the gnudi and semolina out onto a sheet pan. Remove the gnudi from the semolina and place on another pan. Refrigerate, uncovered, for one to two days.
  5. 5. Cook the gnudi in boiling, salted water for about 3 minutes until soft and warm inside. Do not overcook. Serve with your favorite sauce or garnish.
  1. Store-bought, whole-milk ricotta may be used. Look for a cheese with visible curds and texture.
Adapted from Seattle Times
Adapted from Seattle Times

Ricotta gnudi from scratch recipeLast night my girlfriend and I went out to dinner at Brabo, an Alexandria, Virginia, fine-dining establishment, to celebrate the two year anniversary since my girl dodged death from a brain aneurysm that never happened. My love wanted an elegant wine-pairing dinner and Brabo delivered in spades. The course that took the night was a gnudi with a buttermilk sauce. So, I just wanted to search for a recipe that appealed to me so that I could replicate it as soon as I get another real splurge meal. This one is from the Seattle Times and is so homemade from scratch that it even walks you through making ricotta cheese from milk and other component parts.

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