Bushra Griffith
Goat cheese gnudi is an Italian dish, similar to gnocchi, that is surprisingly easy to make and is a fun, delicious, and versatile dinner option. The soft cheese, usually ricotta, replaces the potato in gnocchi. To make the goat cheese gnudi, one must prepare a dough by mixing together goat cheese, egg, flour, and seasonings. The dough is then shaped into small pieces and boiled. The gnudi can be served with a variety of sauces, such as brown butter sauce, basil, or chilli tomato and watercress.
Characteristics and Values of Goat Cheese Gnudi
| Characteristics | Values |
|---|---|
| Ingredients | Goat cheese, egg, flour, salt, pepper, basil or other herbs, parmesan, nutmeg, breadcrumbs |
| Preparation | Mix ingredients to form dough, cut into pieces, boil in salted water, fry or toss in sauce |
| Texture | Soft, cloud-like, slightly crispy on the outside |
| Taste | Cheesy, delicate |
| Origin | Italian |
| Serving Size | 4-6 people |
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What You'll Learn
Goat Cheese Gnudi with Ramps and Brown Butter Sauce
Ingredients:
- Goat cheese
- Egg
- Flour
- Parmesan
- Salt
- Pepper
- Nutmeg
- Ramps
- Olive oil
- Butter
Preparing the Ramps:
Clean the ramps and remove the roots. Finely dice the bulbs and julienne the leaves. Sauté the diced bulbs in olive oil over medium heat until soft, about three minutes. Then, add the julienned leaves and sauté for another minute until they are soft but still green. Set aside.
Making the Gnudi Dough:
In a large bowl, mix together the goat cheese, egg, flour, Parmesan, salt, pepper, nutmeg, and half of the sautéed ramps. Combine these ingredients until you have a smooth and well-incorporated mixture, but be careful not to overmix.
Shaping the Gnudi:
Bring a pot of salted water or stock to a boil and reduce the heat to a simmer. Take a tablespoon of the cheese mixture, roll it into a ball using floured hands, flatten it slightly, and then dredge it in flour to coat. Repeat this process until you have used up all the mixture.
Cooking the Gnudi:
Cover the bottom of a large skillet with olive oil, butter, or grapeseed oil, depending on your preference. Place the gnudi into the pan in batches if necessary, being careful not to crowd them. Cook each side for about 2-4 minutes until they are golden brown and release easily from the pan.
Assembling the Dish:
Once the gnudi are cooked to a golden brown color, it is time to assemble the dish. Place the gnudi in a bowl and generously top them with the prepared ramps and a generous drizzle of brown butter sauce. You can also add some Parmesan cheese and freshly chopped herbs for extra flavor. Serve immediately and enjoy the delicious combination of soft, rich gnudi with the delicate spring flavor of ramps.
Feel free to experiment with different sauces and herbs to create your own unique variations of this tasty dish. Bon appétit!
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Goat Cheese Gnudi with Basil
To prepare the dough, mix together goat cheese and an egg until you have a smooth mixture. You can add basil, salt, and pepper to taste. Next, stir in 1/4 cup of flour, half at a time, until it is incorporated. Be careful not to overmix the dough, as you don't want it to become tough and overworked.
Once the dough is ready, dust your hands with flour and form the mixture into small balls or dumplings. Bring a large pot of salted water to a boil, adding a squeeze of lemon juice to the pot. Boil the gnudi in batches until they float to the top of the water, which should take around 3-4 minutes. Drain the gnudi once they are cooked.
For the sauce, you can choose any option you like. Some suggestions include brown butter with herbs and spring vegetables, a red sauce with garlic and basil, or a simple basil pesto. You can also serve the gnudi with butter, chopped fresh tomatoes, capers, and olives as a main course or a side dish.
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Ricotta and Goat's Cheese Gnudi with Chilli, Tomato and Watercress
Ricotta and Goats Cheese Gnudi with Chilli, Tomato and Watercress
Ingredients
For the gnudi:
- Goat's cheese
- Ricotta cheese
- Eggs
- Pesto
- Flour
- Salt and pepper
- Watercress
- Parmesan
For the sauce:
- Tomatoes
- Chilli
- Olive oil
- Sugar
- Lemon juice and zest
Method
To make the gnudi, combine the cheeses in a large bowl. Add the eggs and pesto and mix to combine. Sift over the flour and fold until just combined. Season with salt and pepper. Turn out onto a lightly floured surface and knead until just smooth. Roll the dough into a 3cm-thick log and cut into 2cm pieces.
Cook the gnudi in a large saucepan of boiling salted water for 2-3 minutes, or until they rise to the surface. Drain.
Meanwhile, combine the tomatoes, chilli, oil, sugar, lemon juice and zest and toss well to combine. Divide the gnudi between bowls. Top with chilli tomatoes and serve with watercress and parmesan.
Tips
- Gnudi can be served with just about any sauce you would put with pasta.
- You can rest the gnudi at room temperature or in the fridge for up to an hour until you’re ready to cook.
- When cooking the gnudi, be careful not to crowd them; cook in batches if necessary.
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Chèvre Gnudi
To make Chèvre Gnudi, you will need the following ingredients:
- 16 oz. chèvre goat cheese
- 1 cup all-purpose flour, plus extra for rolling
- 1 egg
- Pinch of salt
You can also add other ingredients such as basil, nutmeg, breadcrumbs, or pesto to give it a unique twist.
- Put a pot of salted water on to boil.
- In a bowl, mix the chèvre, egg, and salt until smooth.
- Add flour and mix until just incorporated. Be careful not to overmix, as you don't want a tough, overworked dough.
- Cut the dough into 6-8 pieces.
- Roll each piece on a well-floured surface until it forms a rope about 1/2-3/4 inches in diameter.
- Liberally flour the ropes.
- Cut the ropes with a knife into 1-inch pieces.
- Drop the gnudi into boiling water a few handfuls at a time.
- When the gnudi rise to the surface, they are finished cooking.
- Remove the gnudi with a slotted spoon.
- Toss the gnudi in your choice of sauce or allow them to dry and fry them.
- To fry, melt butter in a sauté pan until browning, or heat olive oil to just before the smoke point.
- Fry the gnudi in batches until golden brown.
Your Chèvre Gnudi is now ready to be served and enjoyed! You can serve it with a creamy butter sauce, a brown butter sauce, or a sauce of your choice.
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Goat Cheese Gnudi with Sage
Goat cheese gnudi is a fun and easy dish to prepare. It is similar to gnocchi but has soft cheese, usually ricotta, in place of potato. The goat cheese gnudi with sage is a delicious and versatile dinner option. The recipe serves four to six adults and is simple to make, requiring more patience than a complicated ingredient list or process.
To prepare the dough, mix together the goat cheese and egg until you have a smooth mixture. Add sage, salt, and pepper, and stir in the flour half a cup at a time until incorporated, but be careful not to overmix. The dough should be sticky but manageable.
Once the dough is ready, roll it into a log about 3 cm thick and cut it into 2 cm pieces. Bring a large pot of salted water to a boil and cook the gnudi for 2-3 minutes, or until they rise to the surface. Drain the gnudi and gently sauté them in a pan with butter, basting continuously until they are evenly browned on all sides.
To serve, you can choose your favourite sauce or simply enjoy the gnudi as is. You can also garnish with herbs, vegetables, or cheese, such as Parmesan.
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Frequently asked questions
Goat cheese gnudi is an Italian dish that is similar to gnocchi but has soft cheese, usually ricotta, in place of potato. It is easy, fun to prepare, delicious, and versatile.
To make goat cheese gnudi, you will need goat cheese, an egg, flour, salt, and pepper. You can also add basil or another herb of your choice. First, mix the goat cheese and egg until smooth, then add the flour, salt, and pepper. Stir until incorporated, but be careful not to overmix. Roll the dough into ropes and cut them into small pieces. Boil the gnudi in salted water until they rise to the surface, then drain and serve with your choice of sauce.
You can serve goat cheese gnudi with a variety of sauces such as brown butter sauce, pesto, or a creamy butter sauce made with pasta water and sage. You can also toss the gnudi in a sauce made with chilli, tomatoes, and olive oil, and serve with watercress and parmesan.
