With all the amazing suggestions our commentators made of what to do with my homemade ricotta, I see quite a bit of cheese making in my future. However I decided to try my hand at making gnudi. Gnudi is Italian for nude and basically what you're making is ravoli filling without the ravoli pasta envelope. Again I used a recipe from the cookbook Stir which calls for the pasta to be edged either with a fork or a gnocci board.
Making these were kinda fun but my research is divided on whether to go with the little ridges or just gnudi balls. Then there's a whole nother version of gnudi a la the Spotted Pig in NY of gnudi balls that are a bit larger and creamy in the middle. You know what that means....more homemade CHEESE.
11 comments:
Oh my god that looks incredibly yummy. Love your artistic ridges there, too, lol - fork or board?
This is a rockin' series.
That would be the board in the background. It's a like a little wooden cutting board with ridges.
Oh! That looks like a kamaboko board. Didn't occur to me it could be anything else - though why you'd have a kamaboko board out for gnudi I don't know.
Creeps back under her rock...
tee hee. you said gnudi.
Well done, Sham! I just made pumpkin gnocchi a week ago and found that the ridges/dents, etc. vs. no ridges/dents, depended wholly on how much patience I had while making them. (considering your past success in making tomato water, I would say that YES, YOU do have patience) Like various pasta shapes are to "catch" different sauces, so too are the ridges. Since I was was short of time (and patience), I just ate them with a spoon!
PS: Sauteed gnocchi with cripsed pancetta, zucchini batons, fresh peas, thyme and ricotta. Oh yeah....
Ridges. Definitely ridges. I likes me some pretty.
I say go with the ribbed ones for your large, creamy in the center, balls.
I've died and gone to food heaven!
Syd is so bad! ;)
Wow, these look awesome, Shamy! Can't wait to see more adventures in cheese-making - and putting the cheese to such delectable use!
the photography is stunning and so ... how did you serve them ? tomato sauce, sage-y butter, garlic ?
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