'gnudi' on Serious Eats

April Bloomfield's Ricotta Gnudi

In A Girl and Her Pig, Bloomfield promises that although the gnudi are a pain to have on menu at the restaurant, they're ideal for cooking at home. The success of this recipe is contingent on letting the gnudi sit in the fridge for a solid three days, making sure that they end up dry enough to boil without running the risk of soggy, fallen apart gnudi. And when they work, man, are they good. Think ethereal balls of of creamy ricotta simmered in butter and drizzled with more butter and crisp leaves of fried sage. More

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