I always make way more gnudi that I need for just one meal. This time around I wanted to have the gnudi pan sauteed with brown butter, a more common way to have this dish.
Sage is a perfect pairing for this dish, but I added a few goji berries to bring a sweet earthy touch to the dish. The combination of sweet, earthy and brown butter is exceptional.
The gnudi recipe is from the wonderful book, and restaurant, Araxi, also check out the recipe for Ricotta gnudi with peas and mint, served with a vegetable nage.
For more of my recipes click here.
For the gnudi:
2 lb whole milk ricotta, or buffalo ricotta
2 tablespoons EVOO
2 teaspoons salt
2 cups + 3 tablespoons Italian '00' flour
3 tablespoons butter
!0 sage leaves, each cut into 3-4 pieces
1 tablespoons dried goji berries, soaked in warm water for 10 minutes
To make the gnudi:
In a bowl mix together the ricotta, oil, flour, salt and egg to form a smooth dough. Please do not work the dough too much, this is the secret to soft and fluffy gnudi. As soon as it comes together in a ball wrap in plastic wrap and put in the fridge for 30 minutes.
Remove the ball and divide to four pieces. On a lightly floured surface, roll out the dough to form a strand about 1/2 inch in diameter. Again do this as quickly as possible without overworking the dough. Cut into 1 inch pieces, add to a floured baking tray. Finish all the dough in a similar manner. Cover tightly and put in the fridge for 30 minutes.
Heat the nage in a pot and bring to a simmer. When you put in the gnudi into the boiling water add the peas to the nage to blanch briefly. Keep at a low simmer.
After about 20 minutes bring a pot of salted water to boil. At 30 minutes add the gundi to the boiling water, you may have to do this in two batches so as not to over crowd the pot. Stir once to make sure the gnudi are not stuck to the bottom and boil for 2-4 minutes. When cooked to gnudi will float to the top. Take them out as soon as they rise, this also keeps them soft.
Meanwhile, heat the butter in a frying pan. As soon as the butter melts and turns a light brown, add the sage and drained goji berries. Saute for 1 minute. By now the gnudi should be cooked and have started rising to the top . Transfer them directly to the frying pan as they finish cooking. Turn the heat to high and cook for 1 more minute, till you see the gnudi beginning to spot and brown.
Serve with the Parmesan on the side.