This looks like a restaurant dish. Seared golden spheres filled with soft, melty cheese, brown butter butter (that's not a typo, it's actually twice buttered), and some earthy, and sweet prosciutto; all are lovely touches that seem a little beyond a normal Sunday night family dinner. This also happens to be my favorite dish from my current favorite restaurant.
So imagine my surprise when this glorious, luscious, super indulgent meal was not only utterly simpler, but gluten free too? No rolling out pasta dough, no stress over texture or a delicate touch, no highly complex sauce with 20 steps. Just a little wrist work and more than a little butter and you're halfway there to an amazing dinner. Enjoy!
This recipe is graciously provided by Chef Jason Neroni of Osteria La Buca
Jason Neroni's Gnudi from Osteria La Buca
serves 4
2 cups fresh ricotta
1 cup chick pea flour
2 tbsp chopped parsley
1 tsp garlic, minced
4 tbsp butter
1 tsp salt
2 tbsp canola oil
Toppings:
Prosciutto
Rosemary, fried in some olive oil (it sweetens the rosemary)
Balsamic Vinegar
Roll ricotta into a little larger than marbles sized balls. Roll into chick pea flour and let sit over night.
The next day, shake off excess flour and transfer to cookie sheet. Boil a pot of water. Place gnudi in the water and cook until they rise to the surface (only 2-3 minutes). place on to a plate with a paper towel to soak up excess water. Turn a saute pan on and set to medium heat, add the canola. Gently place the gnudi in the saute pan and cook until golden brown. Remove gnudi and add butter and a little water bring to a boil and cook until you have a glaze. Add the garlic and parsley to the sauce. Use this as your sauce for the gnudi.
Top with some pieces of prosciutto, a drizzle of balsamic vinegar, and a sprinkling of the fried rosemary.
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