Gnudi Bianco Recipe
white truffle scented ricotta gnudi, toasted lemon butter, pecorino, roasted cherry tomatoes, arugula
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Ingredients
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Gnudi Ingredients
Method
Cooking Directions
Prepare the Gnudi Dough
In a large bowl, combine the ricotta cheese, flour, egg, white truffle oil, salt, and black pepper. Mix until a soft dough forms. The dough should be slightly sticky but hold together.
Shape the Gnudi
Dust a clean surface with flour. Take small portions of the dough and roll them into small balls about the size of a walnut. Place them on a floured baking sheet.
Cook the Cherry Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until they burst and are caramelized.
Cook the Gnudi
Bring a large pot of salted water to a gentle boil. Drop the gnudi into the water and cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to transfer them to a plate.
Make the Lemon Butter Sauce
In a skillet, melt the butter over medium heat. Add the lemon zest and cook until the butter is slightly browned and fragrant.
Combine and Serve
Add the cooked gnudi to the skillet with the lemon butter, tossing gently to coat. Serve immediately with roasted cherry tomatoes, a handful of arugula, and a generous sprinkle of pecorino cheese.