Ricotta Gnudi

This recipe and I have an interesting history. I first tried gnudi at my all-time favorite restaurant, Animal. The moment I tasted it, I fell in love with the silky velvet texture. It took me several months and several conversations with several Chefs de Cuisine of Animal and head chef Vinny Dotolo. The word gnudi translates to nude and refers to a naked ravioli. So essentially, these are raviolis without the pasta dressing.

Annotated Cooking Notes: A few things. 1) You need a high-quality ricotta (I've even made the cheese from scratch). 2) Your cheese needs to be drained and really, really dry, and it helps if you chill it in the fridge.

Ingredients

2 lbs. Ricotta cheese (drained well if wet)

2 cups mascarpone

0.75 cup parmesan

4 ea. Egg yolks (large)

1.25 cups semolina flour (+ extra for dusting/storage)

1.25 cups panko bread crumbs

1 T. Kosher salt

1 cup heavy cream

1 lb. Butter, diced and unsalted

1 T. Cornstarch

3 T. H2O

1 sprig fresh thyme

Directions

1. In a stand mixer with the paddle attachment (good old-fashioned bowl using a spatula and elbow grease works as well), combine the ricotta, mascarpone, and egg yolks. Mix until incorporated together.

2. Add the parmesan-reggiano, panko bread crumbs, semolina, and salt. Mix until just incorporated. The dough should have some moisture to it, but not be sticky.

3. Roll the dough into individual balls slightly smaller than that of a golf ball. Dust the rolled gnudi with the semolina and place on a tray or plate in the refrigerator, preferably overnight uncovered.

BUTTER SAUCE:

1. In a heavy-bottomed pot, bring the heavy cream to a simmer with the sprig of thyme.

2. Whisk the cornstarch and water together, making a slurry, and then add to the heavy cream. Once the cream has thickened, remove the sprig of thyme and discard.

3. Slowly add the diced butter to the heavy cream, ensuring that you have a nice “sauce” consistency. Season with a pinch of salt and set aside, holding warm.

TOMATO/POMODORO SAUCE:

3 cups your preferred brand of tomato sauce reduced by half (until very thick)

TO SERVE:

1. In a large pot of boiling water, cook the balls of gnudi for 2-3 minutes. Be careful not to overcrowd the pot and work in batches if necessary.

2. As you remove the gnudi from the water using a strainer or “spider,” add them to your butter sauce in a large sauté pan or skillet gently. Hold warm in the butter sauce.

3. To plate, divide the gnudi with some of the butter sauce amongst your plates or bowls and top with a spoonful of the reduced tomato sauce.

4. You may garnish with torn fresh basil leaves, crispy pieces of bacon, lobster, or whatever you and your guests see fit.