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Gnudi With Real California Ricotta, Truffle Toma & Sage Brown Butter
Recipes
Ingredients:
– 5 pounds Real California Ricotta
– 9 ounces Real California Truffle Toma, grated
– 9 ounces Real California Dry Jack, grated
– 5 eggs
– 1 whole nutmeg, for grating
– 1 1/2 cups flour
– 10 pounds fine semolina, for dusting
– 2 1/2 pounds Real California unsalted butter
– 3 bunches sage
– Salt
– Additional Real California Truffle Toma/Dry Jack for finishing
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Directions:
Drain the Ricotta in a cheesecloth-lined colander weighted with some heavy cans overnight.
Mix in the egg, cheeses, nutmeg and salt to taste. Starting with 1/4 cup of flour, fold in. Fold in 1/2 of remaining flour, test one gnudi in simmering water.
Line a baking sheet or large casserole dish with half of the semolina.
Scoop tablespoons of the filling onto the semolina and form gnudi by scooping and covering in semolina. Pour the remaining semolina on top making sure that the gnudi are fully covered.
Leave overnight unwrapped. By the morning, the gnudi will have absorbed some of the semolina, forming a crust.
Cook in simmering water until they float.
While gnudi are cooking, brown the butter with the sage leaves and a little salt.
Drain the dumplings and add them to the brown butter and sage. Serve with additional cheese shaved on top.
Per order/serving size: 100 small portions
Recipe developed by Chef Barbara Alexander
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.