Alright, check it, fam! Let’s get into this dish.
So, I peeped this recipe and it looked *too* good to pass up. We talkin’ about gnudi, y’all. Now, some of y’all might be askin’, “What *is* gnudi?” Well, basically, it’s like ravioli without the pasta. Think fluffy ricotta dumplings swimming in some kinda bomb sauce. Sounds good, right? Trust me, it IS. We gonna get down with this quick, so listen up!
Alright, before we jump in, let’s get our ingredients straight. Don’t be skimpin’ on the good stuff! We gotta do this right to get that real flavor, you feel me?
**Here’s what you’ll need for these melt-in-your-mouth Gnudi:** * 1 pound fresh ricotta cheese, drained (Gotta get that good ricotta, not that watery mess!) * 1/2 cup grated Parmesan cheese (The real stuff, please! None of that powdered mess.) * 1/4 cup all-purpose flour, plus more for dusting (Keep that flour handy!) * 1 large egg, lightly beaten (Gives it that bindin’ power!) * 1/4 teaspoon ground nutmeg (Don’t skip this! It’s the secret weapon!) * Salt and freshly ground black pepper to taste (Season to your soul!) * 4 tablespoons unsalted butter (That rich, golden goodness!) * 1/4 cup fresh sage leaves (Sage adds that somethin’ somethin’!) * 1/4 cup grated Pecorino Romano cheese (That salty, sharp kick!) **Alright, now for the step-by-step on how to get these gnudi poppin’:** 1. **Drain that Ricotta!** Seriously, this is important. You gotta get rid of as much water as possible. Put that ricotta in some cheesecloth or a fine-mesh sieve and let it drain for at least an hour, or even better, overnight in the fridge. We want it thick and creamy, not soggy. 2. **Mix it Up!** In a large bowl, combine the drained ricotta, Parmesan cheese, flour, egg, nutmeg, salt, and pepper. Mix gently until just combined. Don’t overmix! We want these dumplings light and fluffy, not tough. 3. **Shape the Gnudi!** Lightly flour a baking sheet. Using a spoon or a small cookie scoop, drop spoonfuls of the ricotta mixture onto the floured baking sheet. You can then gently roll them into oval shapes with your floured hands. They don’t have to be perfect, just try to keep them roughly the same size so they cook evenly. 4. **Chill Out!** Cover the baking sheet with plastic wrap and chill the gnudi in the refrigerator for at least 30 minutes. This helps them firm up and hold their shape when you cook them. Don’t skip this step! 5. **Cook ‘Em Up!** Bring a large pot of salted water to a simmer. Gently drop the gnudi into the simmering water, a few at a time. Don’t overcrowd the pot! 6. **Watch ‘Em Float!** Cook the gnudi until they float to the surface and are heated through, about 2-3 minutes. Once they float, let them cook for another minute or so. 7. **Butter ‘Em Up!** While the gnudi are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and fragrant, about 2-3 minutes. Watch it closely so it doesn’t burn! 8. **Plate It Up!** Using a slotted spoon, carefully transfer the cooked gnudi to the skillet with the sage butter. Gently toss to coat. 9. **Serve it Right!** Divide the gnudi among plates and sprinkle with grated Pecorino Romano cheese. Serve immediately. And there you have it! Creamy, dreamy gnudi that will have everyone beggin’ for more. Don’t be stingy, share the love! Now go on and get cookin’!
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