Smoked Ricotta Gnudi, Caciocavallo Fonduta, White Truffle Recipe
Make Smoked Ricotta Gnudi, Caciocavallo Fonduta, White Truffle Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
VEGETABLES
Method
VEGETABLES
- 1
Smoke the ricotta
Smoke the smoked ricotta cheese in a smoker or on a grill with a small amount of wood chips for 15-20 minutes to impart aroma. Cool before using.
- 2
Make gnudi dough
In a large bowl, combine smoked ricotta cheese (250 g) with grated Parmesan (60 g). Beat in the egg (1 large) and the egg yolk (1). Season with salt (0.5 tsp) and white pepper (0.25 tsp). Add flour (120 g) gradually while mixing until a cohesive dough forms. Fold in extra-virgin olive oil (1 tbsp) and knead gently until smooth.
- 3
Chill and rest dough
Wrap dough and refrigerate for 30 minutes to relax the gluten and hydrate the flour.
- 4
Shape gnudi
Dust a work surface with a light coating of flour. Divide dough into 8-12 portions, roll into logs, slice into gnudi about 2 cm (3/4 inch) in diameter. Lightly press to oval shapes and place on a flour-dusted tray.
- 5
Prepare gnudi water
Fill a large pot with water (about 3 liters) and bring to a rolling boil. Add a generous pinch of salt.
- 6
Cook gnudi
Gently drop gnudi into the boiling water. Cook until they float to the surface, about 2-4 minutes. Remove with a slotted spoon and keep warm.
- 7
Fonduta base
In a saucepan, warm heavy cream (120 ml) and dry white wine (60 ml) over low heat until just simmering.
- 8
Finish fonduta with cheese
Gradually whisk in grated Caciocavallo (180 g) until melted and smooth. Remove from heat and whisk in egg yolk for fonduta (1 large) off-heat to temper, then fold in unsalted butter (1 tbsp) and season with salt (0.25 tsp) and white pepper (0.25 tsp).
- 9
Plate and finish
Toss the warm gnudi gently with a little fonduta to coat. Plate on warm dishes, spoon additional fonduta around, shave white truffle (6 g) on top, and finish with a light drizzle of olive oil if desired.
