Ricotta gnudi with black truffle
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Resting time
2 hrs
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Total Time
40 mins
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Servings
4
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Calories
349 kcal
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Course
Main Course
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Cuisine
Italian
Ricotta gnudi with black truffle
Description
To prepare these gnudi, excess liquid is drained from fresh ricotta before mixing it with grated Parmesan, eggs, flour sifted in for lightness, nutmeg, lemon zest, salt, and pepper. The mixture is gently combined to avoid kneading, preserving a tender texture. After resting in the refrigerator for at least two hours, the dough is portioned and rolled lightly in flour or semolina to prevent sticking.
Cooking entails dropping the gnudi into boiling water until they float, typically 2-4 minutes, signaling they are tender and cooked through. Meanwhile, butter is melted and browned in a skillet to complement the gentle flavors. The finished gnudi are tossed in the browned butter and can be enhanced with shaved or grated black truffle, adding an earthy depth.
The gnudi can also be served simply with browned butter and Parmesan without truffle. The dish highlights the creamy texture of ricotta and soft, melt-in-the-mouth qualities of the dumplings, ideal for an elegant starter or main course.
Ingredients
- 400 g ricotta cheese 14oz) cow's or sheep's ricotta, fresh
- 60 g flour (2oz) all purpose or '00'.
- 90 g Parmesan Cheese 3oz) grated
- 1 egg
- 1 egg yolk
- 1 pinch nutmeg
- 1 teaspoon lemon zest
- black pepper as required
- salt as required
Instructions
- Drain the ricotta of any liquid and put it in a bowl with ⅔ of the grated Parmigiano, the egg, the egg yolk and the flour, after passing it through a sieve. Grate a little nutmeg and some lemon zest and a pinch of salt into the mixture.
- Mix everything carefully with a fork. You can also use your hands but you don’t want to knead this dough, just make sure all the ingredients are well incorporated. Cover the bowl with cling film and leave it to rest for at least 2 hours in the fridge.
- Place some baking paper on a tray and sprinkle with semolina flour (or normal flour) You can use wet hands to make the balls. I used an ice-cream/melon scope to get the same quantity of gnudi mixture for each ball. Place the gnudi balls on the tray and roll a little to cover each ball slightly in flour.
- Put a pot of water onto boil and, in the meantime, melt the butter in a skillet or frying pan. It needs to brown but not burn. Cook the gnudi in the boiling water for 2-4 minutes, as soon as they come to the surface remove with a slotted spoon.
- The cooking time will depend on the size of your gnudi. Then either add them to the pan with the melted the butter or plate them and pour the butter over them. Serve with a sprinkling of Parmigiano and truffle shavings.
Notes
- If black truffles are unavailable, serve gnudi with just browned butter and Parmesan cheese.
- Drain ricotta carefully to avoid excess moisture in the dough for proper texture.
- Rest the dough in the fridge for a minimum of two hours to firm it up before shaping.
- Use wet hands or a scoop to form evenly sized gnudi and roll lightly in flour or semolina for coating.
- Cook gnudi in boiling water until they float, around 2-4 minutes, to ensure tenderness without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 156mg | 52% |
| Sodium | 463mg | 19% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 489mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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