SCROLL DOWN FOR THE VIDEO
BE AWARE: Our DOHs contain nuts! Our products are not Celiac guaranteed.
Gnudi: Gnudi, pronounced “nu-dee”, are gnocchi-like dumplings made with ricotta cheese instead of potato. The resulting dumpling is soft and pillowy, rather than being more dense and chewy like gnocchi. In Tuscany, these dumplings are traditionally served with burnt butter and sage sauce, sprinkled with Parmigiano or Pecorino Toscano cheese. Today, gnudi can be made with ricotta and spinach or ricotta and Parmigianno. This gnudi recipe uses ricotta, Parmigiano, and FRESH DOH Grain and Gluten Free Fresh Pasta Dough Mix.
Fresh Gnudi (Light and fluffy) Recipe
Fresh Gnudi Recipe:
1 tablespoon olive oil (for boiling water)
2 cups fresh ricotta
2.5 cups freshly grated Parmigiano-Reggiano
1 package of FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix
1 tablespoon water (if needed)
1 teaspoon olive oil (to coat work surface or plate)
1 teaspoon olive oil (to coat Gnudi if needed)
In a pot bring 16 cups of water plus 1 tablespoon of olive oil to a boil.
Make in a bowl, food processor or mixer. Food processor or mixer is easiest. In a bowl or in the bowl of a blender or mixer add ricotta, Parmigiano and FRESH DOH mix. Mix together to form a sticky DOH. Add 1 tablespoon of water at a time if DOH is too stiff. Set in a bowl in the refrigerator and chill for at least one hour.
Coat a plate in a little oil (to keep gnudi from sticking to plate). Transfer DOH to parchment paper on work surface or scoup DOH from bowl. Place a little oil on your palms. Take a teaspoon sized portion of the DOH and roll between your oiled palms to form an oval-shaped dumpling or an almost perfect round dumpling. Set gnudi on plate. Repeat process using all the dough.
Boil for 3 to 4 minutes or until gnudi float to the water’s surface. Remove gnudi from the boiling water with slotted spoon. Set drained gnudi in a bowl. Coat with olive oil. Use as needed.