Chef Brian Miller’s ricotta gnudi make a prime palette for showcasing spring veggies. He lays out all the instructions for the pillowy pasta, made with ricotta and Parmesan and hand-rolled into shape. Set aside a couple hours in the kitchen to put together the gnudi then follow Miller’s lead, searing them lightly and warming them in the oven until “they are crisp on the outside and gooey on the interior.” Finish off your hard work with a traditional Pomodoro sauce or go seasonal with white asparagus and morel mushrooms.
- 16 ounces ricotta cheese
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg yolk
- 1 large egg
- 1 1/2 cup flour
- In a large mixing bowl, combine the ricotta cheese, Parmesan, salt, pepper, yolk and whole egg very well with a spatula or a whisk.
- Fold in the flour using the spatula until it comes together like a dough.
- Knead the dough by hand on a lightly floured surface, adjusting the dough consistency by adding additional flour if necessary. The dough should come together like a gnocchi dough, somewhat firm, not sticky, and spring back when depressed using your thumb.
- Cut the dough into sections and roll each into 1-inch diameter logs using your hands. Cut the logs into 1-inch pieces with either a knife or a bench scraper, dusting with additional flour to keep the knife and dough from sticking.
- Roll the pieces over a gnocchi paddle or on the spokes of a fork to impress the classic gnocchi shape into the dough.
- Bring a pot of water to boil and drop the gnudi in. Cook until they float. Remove the pasta and toss with olive oil to keep them from sticking together. Allow to chill completely.