Justin's Gnudi

A big thank you to Chef Justin at @breadandboredom for this recipe and photo! Enjoy!

Gnudi

Serves 10

Ingredients

  • Five-hundred-and-thirty grams of semolina flour, plus one hundred separated

  • Two and one third pounds of the freshest ricotta you can get

  • Ninety grams of pecorino romano, grated

  • two tablespoons of salt

  • Porcini Mushroom Sauce

  • one fourth cup of porcini mushrooms, rehydrated and chopped

  • one cup of Villa Graziella extra virgin olive oil

  • two tablespoons of butter, cubed

Directions

  1. Mix all ingredients together in a bowl into well combined.

  2. Fill another bowl with the separate hundred grams of semolina.

  3. Being breaking off chunks of the dough and roll into balls. They should weigh about forty five grams, or a ball slightly larger than a golf ball.

  4. Toss each in the bowl of semolina so they’re completely cover, place onto a baking sheet. Repeat this process until they’re all done. This should give you forty gnudi.

  5. Cover the sheet with the whatever remaining semolina there is.

  6. Loosely cover the baking sheet with plastic wrap and place in the fridge for at least an hour but preferably two or three days. This helps develop a crust so they don’t fall apart when boiling.

  7. To make the sauce add the porcini mushrooms and olive oil to a hot pan and allow the mushrooms to cook down for about five minutes. While this is being done begin cooking the gnudi.

  8. Once you’re ready to cook them, boil them in well salted water for about four to five minutes and drain. I batch cook these at about eight gnudi a batch.

  9. Add the cubed butter to the saucepan as well as one or two spoonfuls of pasta water, whisk everything together. Bring the heat down to low.

  10. Add the gnudi to the saucepan, tossing to evenly coat.

  11. Plate up the gnudi and you can top these with an extra drizzle of Villa Graziella Olive Oil, little parmesan, and some cracked pepper or just eat them as is. These are sure to keep you warm and full all winter.

Visit Justin’s blog here for more recipes!

To download this recipe click here

Tried, Tasted & True

We try & taste every recipe we feature. We enjoy sharing recipes, from our families, home cooks or chefs. We sometimes adjust them and want you to have a healthy & delicious experience. So, try them, tweak them, and please tell us about it! Take a photo and tag us on Facebook and Instagram @villagraziellaorganic.

We love seeing your creations and welcome your feedback.

Grazie da Team VILLA GRAZIELLA ORGANIC!

RecipesGuest UserComment