Greek Freak Gnudi

Name: Greek Freak Gnudi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tbsp Spiceology’s Greek Freak; 200g ricotta; 2 egg yolks; 1 tsp salt; 100g All purpose flour plus more for dusting; 3 tbsp butter; 10-12 leaves of sage; Lemon zest, as needed; Black pepper, as needed

Chef Ryan

Servings

2

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

Italian

Ingredients

1 tbsp Spiceology’s Greek Freak
200g ricotta
2 egg yolks
1 tsp salt
100g All purpose flour plus more for dusting
3 tbsp butter
10-12 leaves of sage
Lemon zest, as needed
Black pepper, as needed

Directions

Drain ricotta using cheesecloth or a fine mesh strainer to remove excess moisture.
In a bowl, combine ricotta, egg yolks, salt, and Greek Freak seasoning.
Mix until smooth, then fold in flour just until combined.
The dough should be soft but holdable—if sticky, add a touch more flour.
Lightly flour your work surface. Divide dough in half, and roll into ropes about 1 inch in diameter. Cut into 1-inch pieces.
Lightly dust dough to prevent sticking.
Bring a pot of salted water to a gentle boil and add gnudi.
Cook pasta 4–4½ minutes, or until they float. Remove with a slotted spoon.
In a pan over medium heat: Melt butter and cook until it turns nutty and amber. Add sage leaves and fry until crisp. Add gnudi and sauté 1–2 minutes to coat and lightly crisp
Finish with lemon zest and fresh cracked black pepper.
Serve immediately.