Browned Butter Gnuddi
with Ricotta and Sage
If you're new to gnudi, let us introduce you to the Italian gnocchi-like dumplings made with ricotta and Parmesan. The result is tender, pillowy bites which get tossed in a flavourful tomato-garlic sauce and topped with crispy fried sage leaves for an ultimate date-night meal!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
7 g
Sauge
200 g
Ricotta
(Contient Lait)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 pièce(s)
Œuf
(Contient Oeuf)
8 cs
Farine tout usage
(Contient Blé)
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
Pas inclus dans votre livraison
¼ cc
Poivre*
¼ cc
Sucre*
¼ cc
Sel*
2 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Line a large baking sheet with parchment paper.
- Add half the flour to a shallow dish.
- Add ricotta, egg, remaining flour, half the Parmesan, 1/4 tsp salt and 1/4 tsp pepper to a large bowl, then stir to combine.
- Scoop 12 portions of ricotta mixture, then gently roll each one between your palms to form a soft ball. Add ricotta ball to the dish with the flour, then roll to coat. Repeat with remaining gnudi.
- When all gnudi are coated in flour, transfer to the prepared baking sheet and place in the freezer to firm slightly, 10 min.
- Pick sage leaves from stems.
- Peel, then mince or grate garlic.
- Line a plate with paper towels. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 2 tbsp oil, then sage leaves. Fry until crisp, 1 min. (TIP: We love to use olive oil for frying sage!)
- Using a slotted spoon, transfer fried sage to the paper towel-lined plate. Season with salt while hot. Set aside.
- Add 6 cups water and 1 tsp salt to a large pot. Cover and bring to a boil over high heat.
- Add gnudi to the boiling water. Cook uncovered, stirring occasionally, until gnudi float to the top, 4-5 min. Remove gnudi from the pot using a slotted spoon. Transfer to a plate, then cover to keep warm.
- Heat the same large non-stick pan from step 2 over medium heat. When hot, add garlic. Cook for 1 min, stirring constantly, until fragrant.
- Add crushed tomatoes, half the vegetable stock powder and 1/4 tsp sugar, then stir to combine.
- Add gnudi, then stir to combine.
- Divide gnudi between bowls, then top with fried sage and remaining parmesan.