Ask A Chef: Swiss Chard And Ricotta Gnudi

Recipe By:  Cruz Goler
gnudi

Chef Cruz Goler of La Pecora Bianca shares his recipe for Swiss Chard And Ricotta Gnudi.

Q: I recently ate at La Pecora Bianca in New York and had the most tender and delicious gnudi of my life. I’ve never made gnudi before, but I thought I’d try recreating that recipe. Is it difficult? — Joshua, Kleinburg, Ontario.

A: Gnudi are gnocchi-like dumplings made with ricotta cheese, and they’re surprisingly simple to make. The secret to chef Cruz’s gnudi is that he uses sheep’s milk ricotta, which adds a slight tang and depth of flavor. Letting the ricotta drain overnight removes any excess liquid, resulting in perfectly fluffy dumplings.

Ingredients
  • 2 cups sheep’s milk ricotta
  • 1⁄4 cup breadcrumbs, finely ground
  • 1 tsp vegetable oil
  • 2 cups packed Swiss chard, chopped
  • 1⁄3 cup finely grated Parmesan
  • 4 large egg yolks
  • 1 tsp kosher salt
  • 1⁄2 tsp lemon zest, finely grated
  • Pinch of nutmeg, to taste
  • Pinch of black pepper, to taste
  • 1⁄2 cup all-purpose flour, plus more
  • 6 tbsp cold butter, cut into 6 pieces
Directions Yield:  Serves 2

Make Gnudi

  1. Line fine-mesh sieve with cheesecloth and place over bowl. Add ricotta and drain overnight in fridge.
  2. Heat large pan over medium heat. Add breadcrumbs to dry pan and cook, stirring 3 to 4 minutes, or until golden. Transfer to plate and let cool.
  3. Return pan to heat. Add oil and Swiss chard. Cook 5 minutes, or until wilted and tender. Remove from pan and let cool. Squeeze out excess liquid from chard.
  4. Discard liquid from ricotta, then mix ricotta with Parmesan, breadcrumbs, egg yolks, Swiss chard, salt, lemon zest, nutmeg and pepper.
  5. On countertop, create well of flour and add wet ingredients to center of well.
  6. Fork whisk flour into wet ingredients until just barely incorporated. Knead to bring dough together, then portion into 1″-diam. balls.
  7. Gently roll each gnudi in flour in the palm of your hand. Reserve on lightly floured baking sheet.

Cook Gnudi

  1. Bring pot of salted water to boil. Drop gnudi into boiling water and cook, 5 to 6 minutes, or until al dente. Spoon out 2 tbsp pasta water and reserve. Drain gnudi.
  2. Transfer gnudi and reserved water to sauté pan over medium-high heat. Stir in butter, 1 tbsp at a time, until glossy. Plate and finish with toasted breadcrumbs.

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Photographer:
Evan Sung
Source:
House & Home April 2018
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