Cooking for Luv: Vegetarian + Vegan Recipes
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Ricotta Gnudi with Pumpkin Sage Sauce

28 Oct Ricotta Gnudi with Pumpkin Sage Sauce

Ricotta Gnudi with Pumpkin Sage Sauce
Serves 4
Similar to my favorite pasta Gnocchi, Gnudi (pronounced: nude-y) are a dumpling-like pasta made with ricotta instead of potatoes. If you get it just right, not overworking the dough and being gentle in your handling at every stage, they will have a light-as-air texture that melts in your mouth. Toss with any simple sauce and you have a gourmet dinner with minimal time spent in the kitchen! In this recipe, I celebrate the fall season with a rich roasted pumpkin and sage to make a decadent sauce and beautiful presentation that will wow your guests. It takes a bit of time to get all the components together but the resulting elegant yet rustic meal is worth every moment.
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ricotta Gnudi
  1. 1 Pound Fresh Ricotta
  2. ½ Teaspoon Salt
  3. 1 Egg
  4. 1 Tablespoon Butter, Softened
  5. ½ Cup Finely Grated Parmesan Cheese
  6. ½ Cup Flour
Pumpkin Sage Cream Sauce
  1. 10 Fresh Sage Leaves
  2. 1 Cup Heavy Cream
  3. 1 3 lb Pumpkin, vertically halved and seeds removed
  4. 1 Teaspoon Salt
  5. ½ Cup Sliced Red Onions
  6. 2 Garlic Cloves, Roughly Chopped
  7. 1 Tablespoon Olive Oil
  8. 3 Tablespoons Butter, Softened
Garnish
  1. 3 Tablespoons Butter
  2. 10 Sage Leaves
  3. ¼ Cup Toasted Pumpkin Seeds
  4. Fresh Grated Parmesan Cheese
Make the Gnudi
  1. In a medium bowl, combine ricotta, salt, parmesan and egg. Beat with a hand mixer for about 1 minute- until combined and ricotta lumps are gone. Fold in ½ cup of flour with a rubber spatula until just combined. Do not over-mix (the less you work it, the lighter the dough will be- resulting in a light as air gnudi), it will look wet and sticky.
  2. Dust a sheet tray with flour. Scoop 1 tablespoon of dough and gently roll into a ball. Repeat with remaining dough. (You can also form into little logs, depending on how you want to present them). Sprinkle tops of balls with flour and cover with a clean dishtowel until ready to cook (should be served immediately after cooking so wait until you’re ready, they can be kept in the fridge tightly covered for up to 1 day- bring to room temperature before cooking)
  3. Bring a large pot of salted water to a boil and drop in gnudi. Cook for 7 minutes. Drain, reserving 1/2 cup of cooking water.
Make the Sauce
  1. Roast Pumpkin in a 350 degree oven, cut sides down in a large baking dish filled with ½ inch of water. Cook until fork tender, 30-45 minutes. Remove from oven and scoop the flesh out from the skin and set aside in a bowl.
  2. Cook the onions garlic and 10 chopped sage leaves in olive oil salt and 1 tablespoon butter for 3-5 minutes in a large pan, until fragrant and onions soften. Add pumpkin, cook for an additional 2 minutes. Add mix to a high powered blender, add cream and remaining 2 tablespoons of butter. Blend into smooth puree.
Putting It All Together (While the Gnudi is cooking)
  1. Add the sauce and reserved pasta water to a small pot and stir to combine, cook on medium high heat for about 2 minutes.
  2. While the sauce is finishing, in a small saute pan fry the sage leaves in 3 Tablespoons of butter on high heat until crispy and butter is browned, about 2-3 minutes.
  3. Spoon sauce onto plate, top with gnudi and garnish with sage leaves, pumpkin seeds, parmesan, and drizzle with brown butter.
Notes
  1. If you have the time, roasting your own pumpkin instead of using a canned puree will make the world of a difference in the sauce. Then, you can use the seeds for garnish! Here's a great step by step tutorial on making amazing pumpkin seeds from one of my favorite bloggers, Oh She Glows: How to Roast Pumpkin Seeds
  2. Use a high quality fresh ricotta for the best results, I purchase mine from Bay Cities Italian deli- their cheeses rock my world.
  3. Using a mixer for the wet ingredients really makes a difference in the texture of the gnudi, don't skip or you'll have lumps.
  4. This will make 4 main course servings or make a gorgeous spoon of an appetizer, giving everyone one large gnudi, serving 20.
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