This looks like a restaurant dish. Seared golden spheres filled with soft, melty cheese, brown butter butter (that's not a typo, it's actually twice buttered), and some earthy, and sweet prosciutto; all are lovely touches that seem a little beyond a normal Sunday night family dinner. This also happens to be my favorite dish from my current favorite restaurant.
So imagine my surprise when this glorious, luscious, super indulgent meal was not only utterly simpler, but gluten free too? No rolling out pasta dough, no stress over texture or a delicate touch, no highly complex sauce with 20 steps. Just a little wrist work and more than a little butter and you're halfway there to an amazing dinner. Enjoy!
This recipe is graciously provided by Chef Jason Neroni of Osteria La Buca
Jason Neroni's Gnudi from Osteria La Buca
serves 4
2 cups fresh ricotta
1 cup chick pea flour
2 tbsp chopped parsley
1 tsp garlic, minced
4 tbsp butter
1 tsp salt
2 tbsp canola oil
Toppings:
Prosciutto
Rosemary, fried in some olive oil (it sweetens the rosemary)
Balsamic Vinegar
Roll ricotta into a little larger than marbles sized balls. Roll into chick pea flour and let sit over night.
The next day, shake off excess flour and transfer to cookie sheet. Boil a pot of water. Place gnudi in the water and cook until they rise to the surface (only 2-3 minutes). place on to a plate with a paper towel to soak up excess water. Turn a saute pan on and set to medium heat, add the canola. Gently place the gnudi in the saute pan and cook until golden brown. Remove gnudi and add butter and a little water bring to a boil and cook until you have a glaze. Add the garlic and parsley to the sauce. Use this as your sauce for the gnudi.
Top with some pieces of prosciutto, a drizzle of balsamic vinegar, and a sprinkling of the fried rosemary.
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17 comments:
This looks divine! I'm also very excited it's gluten free, I'm off to find chick pea flour!
Just saw this on TV...WOW! YUM!! I did notice that in the instructions it does not say to put the ricotta balls in the fridge. Also, do you cover them with anything while they are in the fridge?
Thanks!
Hi! I was wondering if you would consider adding the ingredients that were shown on the show - the rosemary, prosciutto, balsamic, etc?? Perhaps as an option? THANKS!!
This looks wonderful, where would you be able to find chickpea flour in LA?
Hi Guys, I'm so excited by all of your enthusiasm! Kathi, I covered mine loosely with plastic wrap, but Jason didn't seem to think it was necessary. I love the combination Jason has with the fried rosemary, prosciutto, and balsamic. It's such a lovely recipe, that you can have fun messing with different flavors. A simple marinara, some garlic and olive oil, practically anything! Yum.
Also, Ashley-you can find chickpea flour at any Whole Foods. Just look for Bobs Red Mill Garbanzo Flour. Good luck!
I made this for dinner the next night. I did not go with the brown butter sauce, I went with a marinara sauce to make it more appealing to my fiance. While he was not a fan, I thought it was delicious.
I've never had gnudi but I love it anyway! This looks absolutely orgasmic.
Where in the recipe does it say to use garlic, parsley, and salt??
Hi Anna,
I just edited the recipe to reflect the garlic and parsley. It goes into the sauce. The salt is meant to season throughout. Hope this helps!
Sadly, the ricotta just dissolved in the pot of boiling water. How did you get them to not disintegrate when you made them? Turning the temperature down didn't help. :-(
Hi Jujubee, I'm so sorry to hear that! Here are some things that might help:
Make sure the ricotta is compacted into a ball, so it's dense, rather than delicate.
Make sure it is well covered in the flour, and add additional flour on top of the tray of gnudi.
Only boil for a minute or two, they don't need more time than that.
I'm not sure what went wrong, but hopefully these tips help. Let me know if the issue still persists and I'll check in with Jason directly. Talk soon!
Do you cook the prosciutto?
Hey Nicole, we didn't Cooke the prosciutto. Just lay it over the gnudi as a garnish. It's delicious!
Hi Everyone, I got some tips from Jason, the chef, if you've been having trouble with the gnudi:
use a dryer ricotta base, or drain the ricotta in a cheese cloth.
there are "tuscan" brands at whole foods. which is pre-strained.
the gnudi has got to sit for a number of hours, or even better, over night.
also, dont "boil" the gnudi, blanch would be better. in and out, just to set the "flour".
its a quick process, a delicate hand is best.
Hope these help! The gnudi are absolutely delicious, so please give them a go.
xoxo
Claire
OMG YUM!!! Can't wait to try it!!! more gluten free delicasies please!
Thank Miss Thomas!
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