RICOTTA GNUDI W/ ARUGULA, WALNUTS, BROWN BUTTER ROASTED PEARS & SQUASH
“He was chubby and plump, a right jolly old elf, And I laughed when I saw him, in spite of myself.”
Prep Time:30 minutes Ready In:
1 + hour Serves:
2-3
Ingredients:
FOR THE GNUDI 1 cup Tre Stelle ® Traditional Ricotta 1/3 cup Tre Stelle ® Parmesan, grated 2 Egg yolks 1 tbsp All Purpose Flour Semolina Flour – enough to coat the bottom of a plate Salt, Pepper, Nutmeg – to taste FOR THE GARNISH 50 grams Butter 1 Shallot, sliced 1 Garlic clove, sliced 1 cup Butternut squash, small dice 1 Pear, diced small ¼ cup White wine Large handful of arugula ¼ cup Walnuts, crushed & toasted 3 tablespoons Tre Stelle ® Parmesan, grated 3 tablespoons Fresh chopped herbs (parsley, chives, rosemary, sage, etc.)
Instructions:
FOR THE GNUDI Whisk ricotta cheese with egg yolks until smooth & incorporated. Add Parmesan, season with salt, pepper, nutmeg, and then whisk to combine. Sprinkle flour evenly over the cheese, and mix until just combined – be careful not to overmix. Roll into small balls using your hands (the mixture will be soft & slightly sticky). Place onto a plate covered with semolina flour. You should be able to make 10-12 gnudis. Once you have rolled all of your gnudi mixture onto the semolina, shake slightly to completely cover. Allow to rest for at least 8 hours. This will allow the semolina to draw excess moisture from the ricotta and will form a shell. Once rested, bring a pot of heavily salted water to a simmer. Simmer the gnudi until they float and are tender inside – approx. 1-2 minutes after rising to the surface. FOR THE GARNISH While the gnudi is simmering, sauté squash in butter over medium heat with the shallots and garlic until the squash is tender, and butter becomes a nutty brown. Add pears and walnuts, sauté until fragrant. Add the wine and reduce to form sauce. Add arugula and allow to wilt. Carefully add the gnudi. Garnish with chopped fresh herbs and grated parmesan
