These little pillows of ricotta are full of flavor and quite literally melt in your mouth.
Samantha Kundrat is the executive chef at Courtland Club in Providence, Rhode Island. She shares this recipe for gnudi, which are a longtime favorite of hers. They sit beautifully in a broth of any kind, but this rich and sweet spring onion broth is a perfect balance to the salty and herbaceous gnudi. This dish is both light and comforting, perfect for a grey spring day.
For the spring onion broth:
- 1 tablespoon extra virgin olive oil
- 8 spring onions split lengthwise and cut in 1-inch pieces
- 8 cups vegetable stock
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 2 cloves peeled garlic, smashed
- 4 dried shiitake mushrooms
- 1 small bunch thyme, tied with twine
- 1 teaspoon sherry vinegar
- 1 teaspoon red miso
- Kosher salt
- Fish sauce optional
For the herb gnudi:
- 4 cups fresh ricotta cheese
- ½ cup finely grated Parmesan cheese (plus more for garnish)
- 2 eggs, beaten
- 1 tablespoon unsalted butter, melted
- 1 tablespoon finely chopped fresh parsley (plus additional leaves for garnish)
- 1 tablespoon finely chopped fresh oregano or marjoram
- 2 teaspoons kosher salt (plus more for the cooking water)
- 2 cups cake flour, sifted (plus more for shaping)
For the broth:
- Heat the olive oil in a large heavy-bottomed stockpot and sauté the spring onions until caramelized. Add the stock, increase heat and reduce by ⅓.
- Reduce the heat to keep the broth at a simmer. Add the celery, carrots, garlic, shiitakes, and thyme. Let simmer on low heat for 30 minutes.
- Strain the broth through a fine-mesh sieve. Season with vinegar, miso, and salt, add more to taste as you like. To add a depth of flavor, add a dash of the optional fish sauce.
For the gnudi:
- Line 2 baking sheets with parchment paper. In a large mixing bowl, combine the ricotta, Parmesan, eggs, melted butter, chopped herbs, and salt. Mix until smooth.
- Add the flour to the cheese mixture 1 cup at a time, using your hands or a rubber spatula to mix. Form the dough into a ball while in the bowl and then transfer to a floured surface.
- Divide the dough into 4 equal balls. Shape each piece by rolling it back and forth with the palms of your hands into a round “rope” approximately 1 inch wide by 16 inches long. With sharp kitchen shears or a knife, cut each rope into 1-inch pieces and place them on the parchment paper.
- Reheat the broth and cook the gnudi right before you plan to eat. Bring a large pot of salted water to boil. Cook the gnudi in 4 batches. Once the gnudi float, let them cook for 30 additional seconds, then lift them out using a strainer or slotted spoon and place them on the other lined baking sheet. This will go quickly.
- Divide broth and gnudi between 6 warm shallow bowls. Top with torn parsley and freshly shaved parmesan.
* This recipe comes to us from Edible Rhody.