In Sage butter no less.
Gnudi is the cousin of Gnocchi. The somewhat refined cousin. Even fluffier than Nona's potato dumpling from Tuscany.
Made with Ricotta, they make for the perfect appetizer, or main course if you will.
Here is Victoria's most successful version of them:
425 gr Ricotta (Please no low fat....)
3/4 Cup of GF PATISSERIE flour, plus 3/4 tsp Xanthan (substitute at your own risk)
1/2 cup grated Parmesan cheese
In a bowl whisk eggs until blended. Add Ricotta and whisk into the eggs.
Add flour, Xanthan, salt and cheese. Whisk some more until the dough is blended.
Let rest in fridge for 20 minutes, then with a couple of teaspoons form Gnudi and drop into hot, simmering water.
Once they start floating, let them simmer for another minute. Skim the Gnudi into browned sage butter, toss gently and serve. Family will be happy.
I am just glad that I don't have to write a cookbook. That's a tedious job. Especially with Victoria as an over the shoulder editor.
COTES DE PROVENCE ROSE, PERFECT WINE WITH GNUDI
LET THE DOUGH REST IN THE FRIDGE FOR 20 MINUTES
FORM THE GNUDIS WITH A COUPLE OF TEA SPOONS IN CIRCULAR MOTION
SIMMER UNTIL THEY FLOAT
THEN SIMMER FOR ABOUT ANOTHER MINUTE
BROWN SOME GOOD BUTTER AND SAGE LEAFS
GENTLY TOSS THEM AROUND
SERVE WITH SHAVED PARMESAN & SALT, CRACKED PEPPER,