Lunchbreak: Ricotta Gnudi

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Brian Huston, Boltwood

Boltwood - 804 Davis St., Evanston


Ricotta Gnudi

1 cup ricotta

1 cup grated parmesan

1 cup flour plus for rolling dough

1 egg

1 teaspoon salt


Mix all the ingredients in a bowl.

Wrap dough in plastic and let rest for 1 hour in the refrigerator.

Working in two batches, dust a work surface with flour and roll dough into a long 1 inch wide cylinder.

With a knife, cut cylinder into individual 1 inch pieces.

Bring a pot of lightly salted water to a boil.

Add gnudi and cook until the gnudi floats about 1 minute.

Serve gnudi with pesto or glazed spring vegetables.


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