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These delectable Italian dumplings are drizzled with truffle salt, honey and fried sage! I'm Hungry just talking about these ricotta gnudi!
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Homemade Ricotta Gnudi with Honey, Truffle Salt and Crispy Sage
Homemade Ricotta:
3 1/2 cups whole milk
1/2 cup heavy cream
1 teaspoon kosher salt
3 tablespoons lemon juice
Gnudi:
13 ounces fresh ricotta cheese
1/3 cup finely grated Parmesan cheese
1 teaspoon kosher salt
1/2 cup chickpea flour, plus more for rolling
1/2 cup all-purpose flour
1/4 cup olive oil
5-6 sage leaves
3 tablespoons butter
Drizzle of honey
Truffle salt, to taste
Homemade Ricotta
1.In a medium saucepan over medium heat combine milk, heavy cream and salt. Heat mixture to 190F using a candy thermometer. Remove from heat, pour in lemon juice and gently stir to combine. Allow mixture to sit 5-7 minutes, without stirring.
2.Line a strainer with 4 layers of paper towel and place over a large bowl. Pour the curds and whey into the lined strainer and let cheese strain for 30 minutes. The cheese at this point will still be quite wet and will weigh about 13 ounces. If your ricotta strained too long and is dry, mix some of the strained liquid back into the curds. Place in an airtight container and refrigerate until ready to use.
Gnudi
1.In a bowl mix together the ricotta, Parmesan cheese and salt. Stir in both flours. Cover and chill dough for 1 hour.
2.Place extra chickpea flour in a shallow dish. Roll rounded tablespoons of dough into balls and coat them in the chickpea flour. Place on a plate and refrigerate gnudi for at least 1 hour and up to 4 hours.
3.When you are 30 minutes from cooking the gnudi bring a large pot of salted water to a boil.
4.Add the olive oil to a medium skillet over medium heat, making sure the oil fully coats the bottom of the pan. Once the oil is hot, add the sage leaves and cook 1 minute or until the sage is crispy and golden brown. Remove to a plate lined with paper towels. Allow the oil to cool, then remove all but 1 tablespoon from the skillet.
5. When you are ready to serve drop the gnudi into the boiling water in batches and cook 6-8 minutes, or until they float to the top. Meanwhile, reheat the reserved sage oil in the medium skillet. Add the butter and stir until it is melted and combined with the oil. When the gnudi is finished cooking, drain and transfer to the butter and sage oil. Cook until the gnudi is golden brown and crisp. Remove from pan and plate with a drizzle of honey, sprinkle of truffle salt and fried sage.
Serves 4-6
