Ricotta Gnudi Recipe
Roasted garlic, Meyer lemon, SarVecchio, mortadella, pistachio
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Ingredients
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Gnudi (ricotta dumplings)
Roasted garlic-Meyer lemon sauce
Add-ins & garnish
Method
Gnudi (ricotta dumplings)
- 1
Drain ricotta
Line a fine-mesh sieve with cheesecloth or a double layer of paper towel and set over a bowl. Spoon ricotta into the sieve and refrigerate for 30–60 minutes to remove excess liquid. The ricotta should be noticeably firmer.
- 2
Prepare dough
In a large bowl, combine the drained ricotta, egg, 1/2 cup grated SarVecchio, Meyer lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with a rubber spatula until uniform. Add 3/4 cup of the flour and fold until a soft, slightly sticky batter forms. If mixture feels too wet to shape, gradually add up to the remaining 1/4 cup flour, 1 tablespoon at a time, until it holds together but remains tender.
- 3
Shape gnudi
Dust a work surface and your hands with flour. Using a tablespoon or small cookie scoop, portion the dough into tablespoons. Lightly roll each portion between floured palms to make oblong dumplings about 1 to 1 1/4 inches long. Place gnudi on a lightly floured tray in a single layer. Lightly toss them with a little extra flour so they don't stick.
- 4
Chill (optional)
For best texture, chill the formed gnudi in the refrigerator for 20–30 minutes to firm up before cooking. This helps them hold their shape in the water.
Roasted garlic-Meyer lemon sauce
- 5
Roast garlic
Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze out 4–6 cloves of soft roasted garlic into a small bowl and mash to a paste.
- 6
Cook gnudi
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Keep the water at a low simmer. Add the gnudi in batches (do not overcrowd). They will sink then float — once they rise, cook an additional 2–3 minutes to set. Using a slotted spoon or spider skimmer, gently remove cooked gnudi to a tray lined with a paper towel to drain while you finish the sauce. Reserve 1/2 cup of the cooking water.
- 7
Make sauce
In a wide skillet over medium heat, melt 3 tablespoons unsalted butter until foaming. Add the mashed roasted garlic and sauté 30–45 seconds until fragrant (do not brown). Stir in 2 tablespoons fresh Meyer lemon juice and 1/2 cup reserved cooking water; bring to a gentle simmer and reduce slightly, about 1–2 minutes. Taste and season with 1/4 teaspoon salt and a pinch of pepper. If the sauce is too thin, simmer a little longer; if too thick, add a splash more cooking water. Off the heat, whisk in 1 teaspoon extra-virgin olive oil and 2 tablespoons grated SarVecchio to enrich and slightly thicken the sauce.
- 8
Coat gnudi
Add the cooked gnudi gently to the skillet with the sauce and toss carefully (use a wide spoon or spatula) to coat. Warm together over very low heat for 30–60 seconds so the gnudi absorb some sauce. If needed, add up to 2 tablespoons reserved cooking water to loosen the sauce for a silky finish.
Add-ins & finishing
- 9
Add mortadella and pistachios
Scatter the thin matchsticks of mortadella and two-thirds of the toasted chopped pistachios into the skillet and gently toss with the gnudi to incorporate and warm the mortadella. The mortadella should soften but not melt.
- 10
Plate and garnish
Divide the gnudi among 4 warm plates (serves 4). Spoon remaining sauce over each portion. Sprinkle the remaining pistachios and the 1/4 cup grated SarVecchio over the gnudi. Finish with a small drizzle of extra-virgin olive oil and a few microgreens or baby arugula if using. Grind a little fresh black pepper on top and serve immediately.