A friend of mine has visited the Spotted Pig in New York, and could not stop raving about the ricotta gnudi. When I checked into it, I found out that people wait over an hour to be able to eat these delicious gnocchi.
She says she looked for the recipe and found it and tried it right away. She even sent me a picture of the dish that she cooked, and it just looks luscious, so tonight I'm trying it:)
I'm adding the recipe below, and I think there isn't much that you can do to this recipe but enjoy it:) Bon Appetit!
She says she looked for the recipe and found it and tried it right away. She even sent me a picture of the dish that she cooked, and it just looks luscious, so tonight I'm trying it:)
I'm adding the recipe below, and I think there isn't much that you can do to this recipe but enjoy it:) Bon Appetit!
SPOTTED PIG'S RICOTTA GNUDI
Ingredients:
1 egg
340 gr fresh ricotta cheese (about 1 1/2 cups)
113 gr freshly grated parmigiano reggiano (about 1/2 cup)
1/3 cup semolina flour
1 tbls all purpose flour
Directions:
In a small mixing bowl, combine the ricotta, one tablespoon chopped tarragon, egg, Parmigiano, half of the flour and the tbls of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste.
Place the remaining flour in a shallow bowl. Using floured hands, pinch about a tablespoon worth of mixture and form into a little football shape. Dredge each through the flour in the bowl and onto a baking sheet. Continue this until you've made as many gnocchi shaped pieces as you can. You can either immediately poach them or cover with foil and refrigerate for up to a few hours.
While the gnudi are boiling, melt the butter in a saucepan until it has foamed and the foam has subsided and the butter starts to turn a honeyed sort of brown. Add sage leaves and sauté until super fragrant and a bit crisp. Once gnudi is cooked, divide among bowls and then top with browned sage butter and a serious grating of Parmesan.
Ingredients:
1 egg
340 gr fresh ricotta cheese (about 1 1/2 cups)
113 gr freshly grated parmigiano reggiano (about 1/2 cup)
1/3 cup semolina flour
1 tbls all purpose flour
Directions:
In a small mixing bowl, combine the ricotta, one tablespoon chopped tarragon, egg, Parmigiano, half of the flour and the tbls of all-purpose flour. Using a wooden spoon, mix until the ingredients are well combined. Salt and pepper to taste.
Place the remaining flour in a shallow bowl. Using floured hands, pinch about a tablespoon worth of mixture and form into a little football shape. Dredge each through the flour in the bowl and onto a baking sheet. Continue this until you've made as many gnocchi shaped pieces as you can. You can either immediately poach them or cover with foil and refrigerate for up to a few hours.
While the gnudi are boiling, melt the butter in a saucepan until it has foamed and the foam has subsided and the butter starts to turn a honeyed sort of brown. Add sage leaves and sauté until super fragrant and a bit crisp. Once gnudi is cooked, divide among bowls and then top with browned sage butter and a serious grating of Parmesan.
1 comment:
This isn't the real recipe for the Spotted Pig gnudi, but if they taste good, then I guess go for it. Note: the original is always the best- grab a beer, brave the hour wait and get it at the source!
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