I decided to make these gnudi without spinach because I had some black truffles to use up! Amazing thing to be able to say, but my hubby came home with a bag full of black truffles the other day; actually about 20!
The first recipe I made with these marvels was tagliolini with taleggio and black truffles. Check out that recipe to read more about truffles in Italy and how I ended up with so many! At least for this gnudi recipe. First, I kept it very simple and dressed the ricotta gnudi with black truffle shavings, browned butter and a sprinkling of Parmigiano.
Ricotta gnudi are pretty simple to make. However, you do need to keep the dough in the fridge for a while before cooking. At least I think so. I have read different opinions about that.
Some people cook them immediately, others leave them in the fridge for 24 hours. I left the dough for the first lot in the fridge for about 3 hours.
Then formed all the gnudi, rolled them in semolina flour and boiled the first batch in unsalted water. They were fantastic! The remaining gnudi I used the following day had been in the fridge for more than 24 hours. They were really yummy too, just a little firmer and slightly heavier than the first batch. Otherwise, they are delicious with a porcini mushroom sauce like in my recipe for tagliatelle with porcini or just a sage butter like in my recipe for homemade pumpkin gnocchi with sage butter.
Ricotta gnudi nudi are also delicious with a homemade tomato sauce. So, please leave a comment here on the blog or on The Pasta Project Facebook page. If you want to save this recipe for later, you can print it, bookmark this page or save it to Pinterest. Great News! The Pasta Project has been awarded 3rd place in the 50 best Italian Food Blogs and websites to follow in by Feedspot. This list is compiled using search and social metrics, which boils down to not only the quality of the site but also its popularity!
So a big thank you to all my followers and visitors. Please come back soon and show some more pasta love! Take a look at the list. I am really honoured to be in such delicious company! This sounds lovely, I tried truffles for the first time when I was in Croatia. I will try this recipe out. Thank you Mrs d! These look so great. Do you think it would be possible to substitute coconut flour for the all purpose flour?
Thanks Kez! But am sure there are gluten free flours that would work. Perhaps rice flour? The gnudi sound so good — I love anything with ricotta anyway. We get relatively few sorts of mushrooms here but I might be able to make that porcini sauce. I love ricotta too Beth! A porcini sauce would go really well with these gnudi!
Let me know how it turns out if you make it. I always love coming back to your website for the awesome content. Thanks a lot for this recipe. Will try this at home. Ricotta Gnudi with Chanterelles.
Rating: 4 stars Ratings 5 star values: 0 4 star values: 3 star values: 0 2 star values: 0 1 star values: 0. Read Reviews Add Review. Best New Chef Nancy Silverton. By Nancy Silverton. Pin Print More. Gallery Ricotta Gnudi with Chanterelles. Recipe Summary test total:.
Suggested Pairing Minerally northern Italian white. Be the first to review! No reviews yet. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Ricotta gnudi with sage butter.
Save recipe. Ricotta gnudi with sage butter. By Good Food team. Preparation and cooking time. Prep: 15 mins Cook: 5 mins plus 4 hrs draining and 12 hrs chilling. Share on facebook. Share on twitter. Share on pinterest. Email to a friend. Goes well with.
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