Bar Pastoral
2947 N. Broadway
Chicago
(773) 472-4781
http://pastoralartisan.com/

 

GNUDI

Serves 2-4

 

2 cups ricotta (try to get a drier ricotta)

2 egg yolks

1 egg

2 Tablespoons all-purpose flour

Zest of 1 lemon

Pinch of nutmeg

Salt and black pepper to taste

Semolina flour (for coating)

4 oz butter

½ cup water

 

1. Place all the ingredients in a bowl and mix well.

2. Using a teaspoon, begin scooping ricotta mixture onto semolina.

3. Making sure the gnudi are covered in semolina (and sitting on 

semolina), cover them and let them sit overnight.

4. Turn them a few hours before cooking.

5. In a simmering pot of water add the gnudi. Take out gently after 

about 1.5 minutes. Place into pan with butter, water and whatever you 

want to accompany the gnudi!

6. Top with delicious cheese. Chef Chrissy is partial to Parmigiano Reggiano, an aged goat cheese or an Alpine style cheese.