I spent a lot of time on this recipe a while back but never published it on my blog. It was luscious, gorgeous, and very easy, so why didn't it make the cut? Because I couldn't figure out a way to do an accurate nutrition count. I decided to post it anyway and see if anyone out there could come up with a solution (other than actually paying to have the final dish analyzed, which would probably cost hundreds of dollars). If you read the recipe, you will see the problem: how to determine how much of the flour actually winds up in the gnudi. Weighing the ingredients and the final product doesn't work because there is no way to tell how much the water content changes. I also tried several flour alternatives, thinking that it would at least be lower in carbs than the original, but nothing worked quite like real semolina.
Gnudi with Browned Butter Sauce
Gnudi means "naked" in Italian (they are also called malfatti which means "badly made," because of their irregular shape). These tender little ricotta dumplings are like ravioli that make their own pasta wrappers. Even an authentic Italian gnudi would have less starch than ravioli, because the pasta covering is a perfect fit with no edges or corners. Perhaps two or three could be served as an appetizer even if a meal-sized portion turns out to be too high in carbs.
8 ounces of fresh, whole-milk ricotta cheese
1/8 teaspoon of salt
1/8 cup of heavy cream, more if needed
4 cups total of semolina flour
Place ricotta in a strainer over a bowl and drain for 1 hour. Put the ricotta, salt, and cream in a bowl and mix until smooth. It should be moist but firm; add more cream if needed. It should hold its shape when rolled into a ball.
Spread 3 cups of the semolina evenly on a sheet pan. Place the remaining 1 cup of semolina in an even layer in an 8- x 4-inch container with a lid or use a loaf pan and plastic wrap.
Using a measuring spoon, scoop out 1-teaspoon-sized portions of the cheese mixture and place on a sheet pan. Roll gently until lightly coated. Roll between your hands to shape into round balls. Place balls in the container, making sure that they do not touch. Pour the semolina left on the sheet pan over the balls to cover. Seal the container and refrigerate for 48 hours.
Remove the gnudi from the container and place on another pan. Refrigerate, uncovered, for one or two more days.
Bring a pot of salted water to a simmer. Cook the gnudi for 2 to 3 minutes, or just until warm in the middle. Lift out with a slotted spoon and drain on paper towel-lined plate. (Cook one as a test; wait another day if it disintegrates in the water.) Top with grated Parmesan and serve with Browned Butter Sauce, or use any pasta sauce.
Makes about 30 gnudi.
Tip: Semolina is a coarse-grained, yellow-colored, wheat flour. You may find it in the bulk bins so you can buy only as much as you need.
This recipe is based on one developed by Scott Staples of Restaurant Zoë in Seattle.
Next: Browned Butter Sauce