Gnudi is a dumpling similar to gnocchi but without the potatoes.
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8 ounces ricotta cheese
1 large Land O Lakes® Egg
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped roasted garlic
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup Land O Lakes® European Style Butter
Parsley, if desired
STEP 1
Combine ricotta cheese, egg, parsley, garlic and salt in bowl. Add 1/2 cup flour; stir until well mixed. Cover; refrigerate at least 30 minutes.
STEP 2
Bring large pot of salted water to boil. Place additional flour into pie pan. Drop scant tablespoons dough into flour. Gently roll dough in flour, shaking off excess.
STEP 3
Melt butter in 12-inch skillet over low heat. Drop gnudi into boiling water; cook 3-5 minutes or until gnudi rise to top. Remove each gnudi from water as it rises; place into skillet. Increase skillet heat to medium. Cook, turning occasionally, 10-12 minutes or until golden brown.
STEP 4
Place into serving dish; pour remaining butter over top. Garnish with parsley, if desired.
- If ricotta cheese is watery, drain in fine mesh strainer at least 30 minutes.
- To roast garlic, remove head of garlic, exposing cloves. Drizzle with olive oil. Wrap garlic in double layer of aluminum foil, creating pouch. Bake at 350ºF, 1 hour or until cloves are tender. Let cool. Squeeze cloves from head of garlic.
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very nice addition in place of pasta.I served with Italian sausage,sauce and mixed frozen Italian vegs and Italian bread. The Gnudi browned nicely and had a delicate cream flavor/
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