Gnudi Di Granchio Recipe

Drain and dry ricotta

If your ricotta is watery, line a fine-mesh sieve with cheesecloth and drain over a bowl for 30–60 minutes in the refrigerator. You want a relatively dry ricotta so the mixture holds together.

Make the dough

In a large bowl, combine the drained ricotta, Parmigiano-Reggiano, egg, salt and pepper. Mix gently until homogeneous. Fold in the semolina if using. Sprinkle in the flour a little at a time and fold until a soft, slightly sticky but workable dough forms. Do not overwork — stop when the dough holds together and can be scooped with a spoon. If it becomes too wet, add up to 2 more tablespoons of flour.

Shape gnudi

Bring a large pot of salted water to a gentle simmer (not a roiling boil). Line a baking sheet with parchment and dust with a little flour. Using two teaspoons or a small cookie scoop, scoop portions of the ricotta mixture and roll gently between floured palms to form rough oval dumplings about 1 inch wide. Place on the prepared sheet, dusting with more flour so they don't stick.

Cook gnudi

Gently slide gnudi in batches into simmering water. They will sink then float when done, about 2–3 minutes after they rise. Use a slotted spoon to transfer to a plate. When all are cooked, warm 2 tbs unsalted butter in a skillet over medium heat, add the cooked gnudi and toss gently for 30–45 seconds to glaze and add flavor. Keep warm while assembling plates.

Prepare crab

In a small bowl, gently fold together the lump crabmeat, lemon juice, olive oil, chopped scallion, lemon zest, salt and pepper. Taste and adjust seasoning. Refrigerate briefly (10–15 minutes) while you finish the sauces so the flavors meld; do not marinate for long or it will become watery.

Make corn purée sauce

Heat 1 tablespoon butter in a sauté pan over medium heat. Add the fresh corn kernels and sauté 2–3 minutes until softened. Add stock, cream, honey (or sugar), salt and pepper. Bring to a gentle simmer and cook 4–5 minutes. Remove from heat and let cool slightly, then transfer to a blender or use an immersion blender and purée until smooth. If needed, strain through a fine-mesh sieve for an ultra-silky sauce. Keep warm over low heat, stirring occasionally.

Char corn garnish

Heat a grill pan or cast-iron skillet until very hot. Brush the additional shucked corn ear lightly with oil and char on all sides until deeply browned and blistered, about 8–10 minutes, turning often. Let cool slightly, then cut the kernels off the cob to use as a garnish with some well-charred bits for texture.

Blend red peppers

Combine the roasted red bell peppers, olive oil, vinegar, salt and smoked paprika in a blender and purée until very smooth. Taste and adjust for acidity and salt. If the purée is too thick, add 1–2 teaspoons water or a little extra olive oil to reach a spoonable consistency. Pass through a fine sieve for a velvet finish if desired. Keep at room temperature or gently warm; do not overheat or it will lose brightness.

Warm shallow pasta bowls or plates.

Spread a spoonful of red pepper purée on the base of each plate in a swoosh using the back of a spoon (about 1–2 tablespoons per plate).

Ladle about 3 tablespoons of the warm corn sauce onto the center of each purée bed, leaving room for gnudi.

Place 3–4 ricotta dumplings (gnudi) on top of the corn sauce in each bowl.

Nestle a heaping 2 tablespoons of the dressed summer crabmeat beside or partially atop the gnudi.

Scatter 1–2 teaspoons of the charred corn kernels around the plate for smoky crunch.

Drizzle a little extra-virgin olive oil (about 1 tsp per plate) and a small pat of butter-melted from the warmed gnudi pan if desired for gloss.

Garnish with thinly sliced green scallion rings and a few microgreens or baby herbs. Serve immediately with lemon wedges on the side for those who want extra brightness.