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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gnudi (Gnocchis lighter cousin) w Browned Butter and Sage. Recipe

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This recipe for Gnudi (Gnocchis lighter cousin) w Browned Butter and Sage. is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs Ricotta Cheese
2 Cups + Gluten Free Flour
6 Eggs
2 teaspoons Salt
1 Cup Grated Romano Cheese

1/2 stick Butter
1/2-3/4 cup White Wine
5-8 Sage Leaves
Romano Cheese
Directions:
Directions:
Drain ricotta for 1/2 hour or so using a fine sieve.

Place ricotta and eggs in a large bowl and mix well.

Add flour, salt and Romano cheese and mix well.

Using floured hands form about 1 teaspoon of cheese mixture into oval-ish dumpling. Toss lightly with flour and place on floured tray. Continue with the rest of the cheese mixture.

Bring a pot of water to a full boil and then turn down a bit. Add gnudis one at a time, do not add too many and crowd the pan. When they rise to the top, cook for an additional 4-5 minutes. Drain and set aside.

When all of the dumplings are cooked, place butter in heavy skillet and cook until sizzling.

Tear sage leaves into pieces. Add to butter and cook until slightly crispy. Add gnudi and toss to coat. Add wine and toss to coat. Add Romano cheese. Serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20-30 Minutes
Personal Notes:
Personal Notes:
If you do not want/need Gluten Free just use regular flour.

 

 

 

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