This Italian dish is simple and delicious. The rich cheese pasta with fresh sage is the perfect dish for Valentine's Day.
things you'll need.
1 1/2 cup Ricotta
1 cup Freshly Grated Parmesan
1/4 teaspoon Nutmeg plus extra for garnish
1/2 teaspoon Salt
Freshly Ground Black Pepper
1/2 cup Flour
5 1/2-6 cup Semolina Flour
4 tablespoon Unsalted Butter (Cubed)
15 Small Sage Leaves
1/4 cup Pasta Water
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 1/2 cup Ricotta 1 cup Freshly Grated Parmesan 2 Egg 1 Yolk 1/4 teaspoon Nutmeg 1/2 teaspoon Salt Freshly Ground Black Pepper 1/2 cup Flour
instructions In a mixing bowl, whisk together the first 7 ingredients. Using a rubber spatula, fold in the flour. You may need to add another teaspoon of flour here. The batter should be sticky, not wet and loose. You want this mixture to be able to hold its shape.
ingredients 5 1/2 cup Semolina Flour
instructions Spread about 3 cups of the semolina into a baking dish with sides. With wet hands, form the ricotta mixture into little balls, using about a tablespoon each. Drop them into the semolina. When all of the balls have been formed, cover them with the remaining 1 ½ cups of semolina. Cover and refrigerate for 2 hours.
instructions Carefully unearth the gnudi and place them on a rimmed baking sheet. The flour that remains can be sifted back into a container to use in the future.
instructions Put a pot of salted water on to boil to cook the gnudi. When the water is boiling, drop the gnudi in. They will cook for a few minutes, and then float to the top when they are ready. Keep in mind that you are just trying to cook the thin pasta exterior. The inside should be molten and creamy.
ingredients 4 tablespoon Unsalted Butter (Cubed) 15 Small Sage Leaves 1/4 cup Pasta Water Nutmeg to taste
instructions While the gnudi is cooking, in a skillet, melt the butter over medium heat. Watch it carefully, and when the butter solids begin to brown and the butter is foamy, add the sage leaves. This only takes about 1 ½ minutes. Just a few moments longer on the heat and the butter should turn a nutty brown color. By this time, the gnudi should be floating. Turn the heat off on your butter, and using a slotted spoon; carefully remove the gnudi to the pan of brown butter and sage. It will spatter slightly so be careful. Add the pasta water and gently stir to coat. Pour into a serving bowl and garnish with some freshly grated nutmeg over the top. Serve immediately!