Photo: Spinach and Ricotta Gnudi Recipe
Ingredients
Gnudi:
- 1 pound cow's milk ricotta, drained in a strainer for at least 2 hours
- 1/4 cup spinach, sauteed and finely chopped
- 1/2 cup grated Parmesan, plus more for serving
- 4 tablespoons all-purpose flour
- 3 tablespoons panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch grated nutmeg
- 2 egg yolks
- Olive oil, for coating
- 4 tablespoons melted butter, for re-heating
Porcini Puree:
- Olive oil
- 3 shallots, julienned
- 3 ounces fresh porcini mushrooms, sliced
- 1 ounce dried porcini mushrooms, hydrated, then squeezed dry, liquid reserved
- 1 ounce brown beech mushrooms, sliced
- 1/2 teaspoon salt
- Pinch chili flakes
Directions
For the gnudi: Mix the ricotta, spinach, Parmesan, flour, breadcrumbs, salt, pepper, nutmeg and eggs together. Make 2 small balls and test cook by placing them in boiling water until they float, then shock in iced water. Taste. If they are too soft and don't hold together, add more flour or breadcrumbs and test again.
Portion all of the gnudi and roll into balls. Cook in boiling water until they float, about 2 minutes, and shock in iced water. Coat in olive oil and reserve until ready to serve.
For the porcini puree: To caramelize the shallots, heat a large saute pan over high heat, add a few tablespoons of olive oil, then add the shallots. Allow to color on one side, then lower the heat and stir. Slowly cook until soft and sweet, about 5 minutes. Saute the mushrooms together with the shallots until lightly colored and tender, about 4 minutes. Season with salt and chili, and sweat for an additional 3 minutes. Pour the liquid from the hydrated porcini mushrooms into the pan. Allow to cook for about 15 minutes.
Transfer the contents into a blender and puree until the consistency is smooth. Add water if the mixture gets too thick in the blender and it stops moving. Add olive oil while blending to finish and taste for seasoning. Strain the sauce. Reserve until ready to serve.
To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.
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By rakreview
Milwaukee, WI
on February 10, 2013
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I loved it! I really like that you can make the gnudi ahead and coat with olive oil until ready to "simmer" again. I had to improvise with the mushroom puree, because I couldn't find porcine neither fresh nor dried. However, I used shitake mushrooms with the shallots and used vegetable broth since I didn't have the liquid from dehydrating the porcinis. Made a great complement and side dish to salmon.
By Chef BKeene
Atlanta, GA
on January 30, 2013
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I've messed around with this one cause I REALLY want it to work. Something about it just is very visually appealing but, following the recipe, doesn't really produce what I thought it should taste like and it could be less complicated. Lets take the sauce. My tip; roast the mushrooms... cut them up, add lemon juice, garlic and thyme, plus some salt and pepper then rub it all with some olive oil. 400 degrees for 20 min or so (just keep an eye on it and give it a shake now and then. While that's coking whip up the gnudi. I just added a bit more egg and flour and it held up fine. When your mushrooms are done, throw them in a blender, add some cream and Parmesan - blend till smooth, salt to taste. Now add this to a bowl, plop in your dumplings, cover with parm, bake off in a hot oven and voila!
By kjonyou
Hollywood, 43
on January 22, 2013
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What a let down. The video I guess was a great sell job. It was a lot of work to hunt down the right mushroom but I like fallowing a recipe exactly the first time I make anything. I love sauces, but this was a big disappointment. It didn't taste much better then mushrooms soup out of the can. I think because he doesn't really saute them until golden, which is where the flavor comes. Bland as most people said. The Gnudi, it was ok. Didnt have any problem with texture, but I did let the ricotta drain over night. Also on the bland side.
This is my first attempt at this Chefs recipes. For a guy that owns several restaurants and a judge on several TV shows, I was surprised this is his best.
Check it out Anne Burrell's version in this site, mislabeled as Spinach Gnocchi. She adds a lot more cheese, uses more of a tomato sauce for the base. Rolls them in Semolina before putting them in the water. She studied cooking in Italy too.
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