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GNOCCHI - Ricotta Gnudi with Yellow Tomato Sauce
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| Similar to gnocchi, but made out of ricotta instead of potatoes. The Chew Michael Symon and Clinton Kelly Ricotta Gnudi with Yellow Tomato Sauce Ricotta Gnudi | |
| 1 cup | Whole Milk Ricotta Cheese |
| 2 1/2 cups | Parmesan Cheese, (Freshly Grated) |
| 1/2 | Lemon, Zest |
| 3 teaspoons | Poppy Seeds |
| 1/2 teaspoon | Kosher Salt |
| 1 pound | Semolina Flour |
| YELLOW TOMATO SAUCE | |
| 1/4 cup | Extra Virgin Olive Oil |
| 2 cups | Onion,, (Small Diced) |
| 3 cloves | Garlic,, (Roughly Chopped) |
| 3 pounds | Yellow Tomatoes,, (Small Diced) |
| 2 sprigs | Fresh Oregano |
| Kosher Salt | |
| Freshly Ground Black Pepper | |
| TO SERVE | |
| 2 cups | Baby Arugula |
| 1 cup | Cherry Tomatoes, (halved) |
| 1 cup | Basil Leaves, (torn) |
| Extra Virgin Olive Oil | |
Ricotta Gnudi:
In a large bowl, mix the ricotta, Parmesan, lemon zest, poppy seeds and salt until thoroughly incorporated. Put the filling into a pastry bag.
Sprinkle about ¾ of the semolina evenly onto a sheet tray. Cut a 1 ½” opening in the pastry bag and pipe rows of the ricotta filling, leaving space in between the rows. Using kitchen shearers, cut the rows into 2” pieces. Pour a light coating of semolina over the top and begin to roll the snipped pieces to form a smooth ball and place back on the prepared sheet tray. Pour the rest of the reserved semolina over the top of the formed gnudi. Cover and refrigerate for a half an hour or up to 3 days, turning once a day for even saturation.
To cook the gnudi, bring a large pot of salted water to a gentle boil. Gently remove the gnudi from the semolina, shaking off any excess. When the water is at a gentle boil, drop them in and cook for 1-2 minutes. Meanwhile, bring tomato sauce to a simmer in a large sautee pan. Remove gnudi from boiling water with a slotted spoon and put directly into tomato sauce. Gently toss to coat.
To Serve:
Pour gnudi and sauce onto a platter. Top with arugula, basil leaves, cherry tomatoes and a drizzle of olive oil. Grate a little more parmesan over the top if desired. Serve immediately.
Yellow Tomato Sauce:
Heat a medium-sized Dutch-oven over medium heat. When the pan is hot add the olive oil along with the onion, garlic and a pinch of salt. Cook, stirring occasionally, until the vegetables soften and become aromatic (about 8 minutes).
Add in the tomatoes and the oregano, 1 teaspoon of salt and freshly ground black pepper. Bring to a gentle boil then reduce to a simmer. Stir occasionally, while allowing the sauce to simmer for 20 minutes. Remove from heat. Remove the sprigs of oregano and add the sauce to a blender, being sure the blender is no more than half full. On low speed, puree the sauce until smooth. Remove from the blender, season with salt and pepper.
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