I recently made the mistake of trying to make Gnocci... It was a lot of effort and utterly disasterous! Gnocci should definitely be left to the experts. Gnuddi on the other hand is much simpler and rather delicious. They are little dumplings of Ricotta, coated in flour (i used Chickpea flour) which becomes crispy when fried. They are light and lovely and look just a little bit impressive. The only tip I would say is make sure that you season the ricotta, otherwise they will be a bit bland. The recipe is adapted from this gorgeous blog: the Kitchy Kitchen.
Ingredients
Ricotta
Chickpea flour
Salt & Pepper
2 cloves of Garlic, crushed
Slow baked tomatoes, a handfull each
2 tablespoons of Olive oil
Hard cheese such as Parmesan, grated
Half a small bunch of Parsely, roughly chopped
A handful of Pine nuts
Method
Start the night before and roll the ricotta into little dumplings. The easiest and cleanest way I found to do this was to use a couple of teaspoons and make little quinelles. Roll in the chickpea flour and leave on a baking sheet overnight.
The next day boil a pan of water. Shake off excess flour from the little dumplings and place into the water and cook until they rise to the surface (about 2 minutes). Scoop out gently and place onto a paper towel to drain. In a frying pan over a medium heat, fry the garlic until fragrant but still pale. Gently place the gnudi into the pan and cook until golden all over (you will need to turn them a few times). Also add the tomatoes to the pan (if using) so they can warm through.
Serve topped with the Parmesan, pine nuts & parsley.
No comments:
Post a Comment