Greek Freak Gnudi
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
2
Prep Time
20 minutes
Cook Time
20 minutes
Soft ricotta pillows float through brown butter like tiny culinary cherubs. Greek Freak brings herbs, citrus, and just enough attitude while sage crackles in aromatic harmony.
Author:Chef Ryan
Ingredients
- 200g ricottaÂ
- 2 egg yolks
- 1Â tsp salt
- 100g All purpose flour plus more for dusting
- 1 tbsp Spiceology’s Greek Freak
- 3 tbsp butter
- 10-12 leaves of sage
- Lemon zest, as neededÂ
- 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
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
Roll into ropes about 1 inch in diameter
Cut into 1-inch pieces
Lightly dust to prevent sticking.
Bring a pot of salted water to a gentle boil.
Add gnudi.
Cook 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
Fresh cracked black pepper
Serve immediately.
Recipe Note
Make-ahead tip: Double or triple this recipe and freeze the gnudi before cooking for a quick and easy meal. Cook straight from frozen, adding a few extra minutes to the boiling time.
Ricotta tip: Draining your ricotta is an important step — wet ricotta can make the dough too sticky to roll and may require significantly more flour to compensate.
