Ricotta Gnudi with Creamy Shallots and Artichokes
If you’ve never had gnudi, today is your day. Gnudi is… quite honestly… a very appropriate name for these fluffy ricotta dumplings. They are a sexy version of gnocchi. They are like the food equivalent of sending nudes. Curvy, sexy, steamy…WOO! I love gnudi can you tell?!?! And dare I say gnudi is even easier to make than gnocchi!??? You don’t have to boil potatoes, you just add some ricotta to some beautiful pizza flour (plus seasonings,) mix it up and live your truth.
The gnudi is so delicate, I highly recommend just pouring whatever sauce you decide to make right on top. This creamy shallot and artichoke sauce is my pride and joy, but if you want something simple, go with brown butter sage. You can’t go wrong with that! Enjoy this delicious recipe!
Fluffy Ricotta Gnudi with Creamy Shallots and Artichokes
- Stock pot
For the gnudi:
- 2 cups whole milk ricotta
- 1 1/2 cup freshly grated Parmesan
- 6 tbsp 00 flour *can sub all purpose but I prefer 00 for fluffiness
- 1/4 tsp ground nutmeg
- Kosher salt
For the sauce:
- 1 tbsp unsalted butter
- 1 large shallot thinly sliced into rings
- 1/2 cup heavy cream
- 2 jarred artichoke hearts thinly sliced
- Kosher salt
- Freshly cracked black pepper to taste
- Zest of 1 lemon for topping
- Chopped fresh parsley for topping
- Bring a large stock pot of water to a boil. Add 1 tbsp of kosher salt.
- In a large bowl, combine the ricotta, 1 cup of the Parmesan (reserve the rest for the sauce and for garnish), 00 flour, nutmeg and 1 1/2 tsp kosher salt. Use a rubber spatula to mix, then use your hands to form into a cohesive ball of dough. Taste and adjust seasoning if needed.
- Spread a dusting of flour to your work service so the mixture won’t stick. Roll the mixture into a narrow log. Using a butter knife or bench scraper, separate the dough into 1 inch pieces. Roll each piece into a small ball. If you prefer larger gnudi, you can do this with 2-inch pieces as well.
- Time to make the sauce. Melt the butter in a skillet on medium heat. Add the shallots with a sprinkle of kosher salt and cook until softened, about 5-7 minutes. Then, add the sliced artichokes, cream, a generous amount of black pepper and a pinch of kosher salt. Add ¼ cup of the remaining Parmesan. Stir well until thickened and simmer for a few minutes.
- Gently add the gnudi to the boiling salted water and cook until they rise to the surface, this should only take 1-3 minutes. Once they have risen, pour ¼ cup of the pasta water to the sauce mixture. Stir until combined. Adjust the heat to medium high and allow the mixture to bubble and thicken. Taste to ensure salt levels are to your liking and adjust if necessary.
- Transfer the gnudi to a large bowl. Pour the sauce on top. Top with fresh black pepper, a sprinkle of parmesan cheese and lemon zest.