Ricotta Gnudi

Ricotta Gnudi
Once in a while the Jacksonville Mercantile gets Bellweather Farms Jersey Whey Ricotta.  This Ricotta is like eating ice cream it is so creamy and incredible.  This is one of the ways I loved to enjoy it (besides just eating it straight from the tub with fruit).
Gnudi is the big brother of Gnocchi.  Larger in size and tender these are easy to put together on a weeknight.   Just use one of the many Pasta Sauces found at the Jacksonville Mercantile and some freshly grated cheese and you’ve got dinner on the table in no time.

16 Ounces Fresh Ricotta
1 large egg + 1 large yolk, beaten
1/2 teaspoon fresh ground pepper
1/2 Cup Freshly finely grated Parmesan or Grana Padano + more for garnish
1/2 teaspoon salt (I like Murray River or you can use flavored salt)
1/2 Cup + more if needed All Purpose Flour
1 large bunch Basil, chiffonade (if desired)

Mix Ricotta with eggs, grated cheese and salt.  Add flour and mix (mixture will be soft).  Add more flour if too wet.  Shape into Duck Egg sized balls and hold on a floured baking sheet until ready to cook.  Cook Gnudi in boiling salted water (the water should taste as salty as the sea) and bake for 5-6 minutes until done.  Be sure to cook at least 5 minutes or the inside will remain gummy in texture.  Serve with a Pasta Sauce and additional grated cheese and chiffonade of basil if desired.

If you aren’t lucky enough to get some of this amazing Ricotta, you can make your own.  Take the cheese making class and learn how to make Ricotta and fresh Mozzarella.  Coming up June 17th, just in time for tomatoes and mozzarella salads.

See you at the Mercantile!

Chef Constance

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