Pan-seared Gnudi Recipe

Drain ricotta

Line a fine-mesh sieve with cheesecloth or paper towels and set over a bowl. Spoon the ricotta into the sieve and let drain for 30–60 minutes in the refrigerator until much of the excess moisture is removed. You want a fairly dry ricotta so the dough isn’t too loose.

Make the mixture

Transfer drained ricotta to a large bowl. Stir in the grated Parmigiano-Reggiano, beaten egg, semolina (if using), nutmeg, salt, and pepper. Gradually add the 1/2 cup flour and fold gently until a cohesive, slightly sticky but workable mixture forms. Avoid overworking — stop when ingredients are just combined.

Chill

Cover the bowl and refrigerate the mixture for 30 minutes to firm up slightly. Chilling makes shaping easier and helps the gnudi hold together when cooking.

Form gnudi

Line a baking sheet with parchment and dust lightly with flour. Using floured hands, portion the mixture into golf-ball-sized scoops (about 1.5 tablespoons each) and gently roll into oblong or round dumplings. Lightly roll each gnudi in the 1/4 cup flour to coat; shake off excess. Work gently so they remain tender.

Poach briefly

Bring a large pot of salted water (use the coarse salt) to a gentle simmer — not a roaring boil. Drop gnudi in batches without crowding. When they float (about 2–3 minutes), let them cook an additional 30–45 seconds, then remove with a slotted spoon to a tray to drain and cool slightly. This sets their shape and cooks them through; they will finish in the pan.

Prepare crawfish

If using frozen crawfish tails, thaw and pat dry. Roughly chop half of the tails into small pieces for flavoring the sauce and leave the rest whole for texture and plating.

Sauté aromatics

In a wide skillet over medium heat, melt 4 tablespoons of the butter. Add the minced shallot and cook 2–3 minutes until translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Deglaze

Add the white wine and tomato paste, stirring to dissolve the paste and deglaze the pan. Simmer briskly for 2 minutes to reduce and concentrate the flavor.

Add crawfish and finish sauce

Stir in the chopped crawfish and cook 1–2 minutes to warm through. Add the remaining 4 tablespoons butter in small pieces, swirling to emulsify into the sauce. If using, add the heavy cream now and stir to combine for a silkier texture. Season with lemon juice, Cayenne, paprika, salt, and pepper. Simmer gently 1–2 minutes until the sauce is glossy and slightly thickened. Remove from heat and stir in chopped parsley.

Pan-sear gnudi

Heat a large nonstick or stainless steel skillet over medium-high heat. Add the olive oil and 2 tablespoons butter. When the butter foams and the skillet is hot (but not smoking), add the poached gnudi in a single layer, leaving space around each. Cook without moving for 1.5–2 minutes until the underside is golden brown. Gently turn and brown the other side 1–1.5 minutes. Work in batches if necessary. Transfer seared gnudi to a warmed plate.

Combine and serve

Return the crawfish butter sauce to medium-low heat to warm if needed. Gently nest the seared gnudi into the sauce, spooning sauce and whole crawfish tails over them so each portion gets some sauce and tails. Taste and adjust seasoning with a pinch of salt, pepper, or a squeeze of lemon if desired. Garnish with additional chopped parsley and a light dusting of grated Parmigiano-Reggiano before serving.

Plating suggestion

Arrange 4–6 gnudi per person (depending on size) in a shallow bowl or plate, spoon 3–4 tablespoons of crawfish butter sauce over them, scatter whole crawfish tails for visual appeal, and finish with parsley and a grind of black pepper.