Description
Delicate ricotta gnudi poached until pillowy, then tossed in a velvety fontina and Parmesan cheese sauce for an elegant, comforting Italian dish
Ingredients
Scale
- 1 1/2 cups full-fat ricotta cheese, well drained
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 large egg
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of nutmeg
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup shredded fontina cheese
- 1/4 cup grated Parmesan cheese for the sauce
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a gentle simmer and line a tray with parchment paper dusted with flour
- Combine Ingredients: In a mixing bowl, combine 1 1/2 cups well-drained ricotta, 1/2 cup grated Parmesan, 1 large egg, 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg until just combined, the mixture should be soft but not sticky
- Prepare Your Cooking Vessel: Dust a tray with flour and, using a spoon, portion the ricotta mixture into small rounds or ovals, lightly roll each in flour and place on the tray, then chill for 15 to 20 minutes to firm up
- Assemble the Dish: Once chilled, gently transfer the floured gnudi to the simmering water in small batches so they have space to cook without colliding
- Cook to Perfection: Poach the gnudi gently until they float, about 3 to 4 minutes, then remove with a slotted spoon and set aside on a warm plate
- Finishing Touches: In a saucepan over low heat, melt 3 tablespoons butter, add 1 cup heavy cream and warm gently, whisk in 1/2 cup shredded fontina and 1/4 cup grated Parmesan until smooth and silky, do not boil
- Serve and Enjoy: Add the poached gnudi to the sauce and toss gently to coat, serve warm in shallow bowls, garnish with chopped parsley and extra Parmesan
Notes
- Drain ricotta overnight in a fine sieve or cheesecloth to remove excess moisture for firmer gnudi
- Chilling the shaped gnudi helps them hold together during poaching
- Poach gently in simmering water, not a rolling boil, to avoid breakage
- If the sauce is too thick, thin with a splash of reserved poaching water or cream
Nutrition
- Serving Size: 1 bowl (approx)
- Calories: 380
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 18 g
- Cholesterol: 95 mg