Smoked Ricotta Gnudi

Smoked Ricotta Gnudi
Staff Writer
HUDSON

Smoked Ricotta Gnudi

The secret to this gnudi recipe is a yeast ingredient that helps to thicken the dairy, and, of course, the smoking of the cheese.

4
Servings
329
Calories Per Serving
Deliver Ingredients

Notes

*Activa YG is otherwise known as "meat glue," and is a natural enzyme that has the ability to glue proteins together. It is available for purchase The Modernist Pantry. While chef Riesenberger likes to use it in his gnudi, you can substitute it with rice flour or regular flour. 

Ingredients

  • 1 Pound sheep's milk ricotta
  • 5 Tablespoons Activa YG*
  • 3 egg yolks
  • 1/4 Cup grated Parmesan, plus extra for garnish
  • 1/4 Cup mascarpone
  • 1 Teaspoon salt
  • 1/2 Cup crushed tomatoes
  • 1/4 Cup white wine
  • 1/4 Cup extra-virgin olive oil
  • 6 Ounces yellow wax beans
  • 2 Tablespoons minced shallot
  • 1 fennel bulb, chopped with tops
  • 1 Tablespoon chopped parsley
  • 1 Tablespoon chopped tarragon
  • Rice flour, for dusting
  • Olive oil, as needed

Directions

In a mixing bowl, combine all of the cheeses and egg yolks with the salt. Sift in the activa YG to cheese mixture. Place wood chips into another bowl that is similar in size. Light the wood chips and let them burn until all are ignited. Blow out the flame and place the bowl with the cheese mixture on top of the chips. Wrap in aluminum foil and allow the cheese mixture to smoke for up to 12 hours prior to use. 

Line a baking sheet with parchment paper and dust heavily with rice flour. Place the cheese mixture into a piping bag or a Ziploc bag with its corner cut and pip into eight 2-ounce balls onto the baking sheet. Lightly coat the balls in flour and gently place them into simmering salted water until the gnudi float to the surface. Remove and pat dry. Drizzle with olive oil and sea salt.

In a small sauté pan, cook the shallots in a little olive oil. Add the chopped fennel and cook until soft, about 10 minutes. Add the crushed tomatoes and white wine. Reduce liquid by ½, then add the wax beans, salt, and cook until beans are tender, about 5 minutes. Finish with the chopped herbs. Place a ladle of stew in the bottom of a shallow bowl, place 1 gnudi in the center, drizzle with olive oil and freshly grated Parmesan cheese.

 

 

 

Nutritional Facts

Total Fat
25g
36%
Sugar
2g
2%
Saturated Fat
18g
75%
Cholesterol
50mg
17%
Carbohydrate, by difference
12g
9%
Protein
13g
28%
Vitamin A, RAE
79µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
382mg
38%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
25µg
1%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
35mg
11%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
318mg
45%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
470mg
31%
Water
158g
6%
Zinc, Zn
2mg
25%

Gnudi Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Gnudi Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.