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Ricotta Gnudi with Browned Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Overall: 1 hr 10 minutes (consists of chilling time).
Active: 40 minutes.
Yield: 4 portions.

Components.

10 ounces ricotta cheese, drained pipes through cheesecloth over night in the refrigerator.
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing.
1/8 teaspoon ground nutmeg.
10 turns newly ground black pepper.
1 large egg yolk.
Kosher salt.
1/2 to 3/4 cup all-purpose flour, plus more for dusting.
1/2 cup neutral oil, such as canola.
1 tablespoon capers, drained and dried.
1 sprig fresh sage plus 4 leaves.
5 tablespoons unsalted butter.
1 lemon, cut into wedges.

Directions.

Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to blend till a shaggy dough kinds. Do not overwork. Continue to mix up until the dough comes together and forms a ball, including an additional 1/4 cup flour if needed.

Gently flour your hands and roll the mixture into quarter-sized balls; there need to be 25 to 30 balls. Location the gnudi onto a gently floured tray and refrigerate for at least thirty minutes and as much as 1 hour.

Meanwhile, add the oil, capers and sage delegates a little saute pan. Location over medium heat and fry up until crispy, 6 to 8 minutes. If the sage leaves end up being too dark, eliminate them before the capers. Transfer to a plate lined with paper towels. Reserve.

Bring a big pot of salted water to a low boil.

Include the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to prepare, swirling the pan in a circular movement to prevent the butter from burning, till it begins to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.

As soon as the water is at a low boil, add the gnudi and cook till they drift, 2 to 3 minutes. Utilizing a slotted spoon, get rid of the gnudi straight into the browned butter. Stir to coat.

Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

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Geoffrey Zakarian's Ricotta Gnudi with Browned Butter|The Kitchen|Food Network.