Be careful how you word it when you ask your friends if they'd like to check out your gnudis (with a silent 'g' it's pronounced "nudey.") However, they'll all fall in love with this ricotta-based football-shaped pasta that's as fluffy as clouds. Gnudi is similar to gnocchi — it's a soft, thick pasta made with flour and egg but is lighter because it's main ingredient is ricotta cheese. The consistency can almost be compared to a matzoh ball — but oh-so-much-more delicious! When I learned that this year's Canadian Cheese Grand Prix Champion cheese—and award sponsored by the Dairy Farmers of Canada—hailed from my own city of Vaughan I figured that it would only be fitting to do a recipe as an homage to Vaughan's Quality Cheese Ricotta (the first fresh cheese to ever win the award). Congrats!
I adapted the recipe to use whole grain flour and the results are just as delicious. My kids LOVED it! The recipe takes a little bit of work up front but once you get the hang of it you'll be cranking out gnudis like a real pro. Serve with your favourite pasta sauce and some freshly grated Grana Padano over top. Delicious!
Ingredients
800g/25oz ricotta cheese
1 egg, beaten
2 egg yolks, beaten
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2/3 cup grated Grana Padano cheese, plus more for serving
2/3 cup whole meal flour
4 cups pasta sauce, for serving
Mix the ricotta, egg, egg yolk, salt, pepper and Grana Padano in a large bowl until combined. Add flour and mix until mixture forms into a 'dough.' Do not over-mix, there should be visible ricotta remaining.
Dust a baking sheet with white flour and using two large spoons form heaping tablespoons of dough into football shapes. Dust over top of the formed gnudi with more flour.
Cook gnudi in a large pot of salted boiling water, until cooked through, about 6 minutes. Using a slotted spoon divide gmudi among bowls, top with pasta sauce and more Grana Padano cheese. Enjoy!
Makes 4 servings
Adapted from Bon Appetit
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