Pan Fried Gnudi with MushroomsPosted: December 30, 2011
Today we’re heading down to Connecticut to spend the weekend with my family, since we spent Christmas with Luke’s family. We don’t go down too often, so I’m always very excited when we go, and I always bring a bundle of baked goods for my family members. This time I’m bringing the leftovers from my Christmas cookie-baking extravaganza. I’ll be posting about those starting on the first day of 2012.
Moving on to gnudi. That’s pronounced new-dee. Gnudi is like gnocchi (similar pronunciation rules) except that where gnocchi’s primary ingredient is potato, gnudi is mostly constituted of ricotta cheese. So they’re like little ricotta dumplings.
Little soft, pillowy clouds of deliciousness that are a snap to make, and cook really quickly. They also freeze really well, just put them on a plate covered with wax paper to keep them from sticking together, then once frozen through, transfer them to a Ziploc bag. Then you can just pull them out later and boil ‘em up.
They cook in just a few minutes, and are incredibly versatile. Luke likes his with a spritzing of Italian dressing, and I like mine smothered in tomato sauce and extra cheese (my shots are pre-topping). Pan frying gives them a crispy shell and a little extra flavor, but you can skip that step if you want. They’re just as good boiled, like Asian dumplings. Add some sautéed mushrooms, and it’s a meal!
Pan Fried Gnudi with Mushrooms
Adapted from Petite Kitchenesse
2 cups (16 oz.) ricotta cheese
1 ½ cups of freshly-grated parmesan cheese
1 ¼ cups of all-purpose flour
¼ tsp nutmeg
2 tablespoons butter
12 oz. of white or crimini mushrooms, sliced
salt and pepper, to taste
Combine ricotta, parmesan, eggs, salt, pepper, and nutmeg together in a bowl. Add flour and stir until a wet dough forms.
At this point, I like to put the bowl of dough in the fridge for 15–20 minutes. I find that cold dough is less sticky, and therefore easier to work with. In the meantime, slice mushrooms and sauté in the butter in a large skillet, until mushrooms just begin to brown and soften. Remove from heat and transfer to a plate.
Remove dough from fridge. Grab a fistful of dough and place on a well-floured surface. Roll out to form 1-inch thick ropes, then cut into pieces.
Place a large pot of water on the stove over high heat. While you wait for it to boil, roll out and cut up the rest of the gnudi. Once the water is boiling, add in half of the pasta. When the gnudi are puffy and floating at the surface of the water(this will take around 4 minutes) transfer them to the pan with a slotted spoon.
Fry gnudi until browned, stirring occasionally. Transfer to a plate or large bowl. Repeat process with the second half of the pasta. Once the second batch is browned, add the first batch and the mushrooms to the pan, and stir until evenly warmed. Remove from heat and serve with favorite sauce.