Gnudi di Zucca
Gnocchi's lesser-known cousin, gnudi, often takes center stage for its delicate texture and rich flavors. Gnudi, which means "naked" in Italian, are essentially "nude" dumplings, minus the doughy exterior, leaving only the creamy filling to shine. In this recipe, we're taking the classic charm of gnudi and introducing a delightful fall twist with gnudi di zucca.
Ingredients
Gnudi:
- 200 g flour
- 170 g pumpkin puree
- 150 g ricotta strained
- 35 g grated parmigiano
- 1 egg
- ½ tsp salt
- black pepper
Sage Brown Butter:
- 115 g butter
- fresh sage leaves a handful
- Salt and pepper to taste
Instructions
- In a large bowl make a well of the flour. Add the rest of the gnudi ingredients to the center of the well. Using a fork, whisk to combine all the ingredients.
- When you can no longer mix with the fork, knead the dough by hand until just combined.
- Take a tablespoon full of dough and gently roll it in between floured hands. Set it down on a floured surface. Continue with the rest of the dough.
- Bring a pot of salted water to boil.
- In the meantime prepare the sage brown butter. In a large skillet, melt the butter over medium heat.
- Once the butter has melted, add the fresh sage leaves. Allow the butter to continue cooking, swirling it occasionally. The butter will begin to foam and then turn a light golden brown. This process should take about 3-4 minutes. Be attentive, as it's easy for brown butter to turn from golden to burnt quickly. Once it reaches a rich, nutty aroma and a deep golden brown color, remove it from the heat immediately.
- Drop the gnudi in the boiling water. As soon as they rise to the top of the water, they are done. Transfer them to the skillet with sage brown butter, and swirl to coat them in the sauce. Serve immediately with grated parmigiano.