Butter Toasted Ricotta Gnudi
Gnudi is a dumpling similar to gnocchi but without the potatoes.
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How to make
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.
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.
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.
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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