Gnudi Bianchi (Gnocchi)

This is the only gnocchi that I have ever successfully made. It is completely simple and lends itself to a number of variations. Thanks to Ruth Rogers of the River Café for this very basic and delicious recipe. 

Serves 4. Or do what I do: keep these balls in the refrigerator sitting happily in their semolina nest, then boil and flavor them with sage butter throughout the week. As these are rich, I usually eat only three or four. Super yum, and great with salads for a complete meal. 

Ingredients 

• 1 pint whole ricotta cheese 

• 1 cup grated Parmesan cheese (make sure to pack it down to be sure there’s enough) 

• ½ nutmeg, finely grated with a microplane grater 

• 4 ½ cups semolina flour 

• 7 tablespoons unsalted butter 

• 5 to 6 sage leaves 

• Salt and pepper 

Method 

• Place ricotta in a medium-size bowl and stir with a fork until fully combined.

• Add Parmesan cheese and mix thoroughly.

• Add grated nutmeg, then season with salt and pepper to taste. 

• Roll mixture gently by hand into several 3-inch lengths. It is extremely delicate, so be gentle. Your rolls will be sloppy looking; it does not matter. 

• Cut each length into 1-inch pieces and roll each piece into a ball. 

• Pour about ½ cup semolina onto your countertop or a dinner-size plate.  Roll cheese balls in semolina to coat.

• Spread remaining semolina onto a quarter-sheet pan, pie pan, or small baking dish.  

• Add the balls to the remaining semolina, making sure that the semolina comes about halfway up each ball. 

• Cover pan with plastic wrap and place in the refrigerator. Let sit in the refrigerator for at least 36 hours. This allows the semolina to absorb the extra moisture of the cheese “dough” while creating a thin layer of crust. While the balls sit in the refrigerator, turn them a couple of times a day to coat them evenly with the semolina. The longer they sit in the refrigerator, the sturdier the balls become, so don’t rush!

• To finish, in a large saucepan, boil about 1 quart water salted enough to “taste of the sea.” 

• Add the balls you wish to eat; reduce the heat to medium and cook for 3 minutes or until balls float. Remove balls with a slotted spoon. 

• In the meantime, add butter to a large frying pan. Add sage leaves and additional salt to taste. When the butter is foamy, add gnocchi balls. Gently stir until fully coated in the sage butter sauce. Serve immediately, with additional freshly grated parmesan on the side. 

Note:

I cannot stand wasting anything, so I now keep a separate bag of “used” semolina in my refrigerator just for this purpose.