Main Dish
Meyer Lemon Gnudi
h2hotel
219 Healdsburg Avenue
Healdsburg, CA 95448
h2hotel.com
- RECIPE YEAR: 2017
- RECIPE BY: Spoonbar
- YIELD: Serves 12
- PAIRS WELL WITH: Sauvignon Blanc
At Spoonbar we love to use Bellwether ricotta for our gnudi. It produces a light, fluffy texture without being grainy like so many non-fat ricotta cheeses tend to be. Gnudi translates to “nude,” which is to say, it's a traditional ravioli filling without the pasta exterior. These dumplings are extremely simple to prepare and can hold for a day or two.
Ingredients:
- 3 pounds Bellwether ricotta cheese
- 3 eggs
- 1 cup grated Parmesan cheese
- 1 tablespoon salt
- 3 lemons, zested
- 5 cups "00" pasta flour
Directions:
In a large bowl or in the bowl of an electric mixer fitted with the paddle attachment, whisk together the ricotta, eggs, Parmesan, salt and lemon zest until relatively smooth. Add the flour in 3 additions, being careful not to overwork the dough. Scoop the dough out to about the size of a quarter in diameter and roll with floured hands. Bring a pot of salted water to a boil over high heat. Drop the gnudi into the boiling water and cook for 1 1/2 to 2 minutes. Serve with the sauce of your choice. We serve our gnudi with a butter glaze, charred broccolini, spring peas, chanterelle mushrooms and nasturtium leaves.
