Zucchini and Corn Ricotta Gnudi

July 27, 2015
Food,Recipes

If you’ve never had the opportunity to experience gnudi, aka velvety pillows of cheese heaven, then you should try making some for yourself. These light and fluffy ricotta dumplings take a little planning but require few ingredients that you probably already have at home. Think of gnudi as essentially ravioli filling without the pasta that is held together with just enough flour to bind it. You could make a simple tomato sauce to serve these with or make this incredible sweet corn and zucchini sauce. It’s light but thickened with the starchy corn milk and– with some fresh basil, the whole dish tastes like the essence of summer!

Zucchini and Corn Gnudi | HonestlyYUM

Gnudi | HonestlyYUM

Gnudi | HonestlyYUM

Ricotta Gnudi

Ricotta Gnudi | HonestlyYUM

ZUCCHINI AND CORN GNUDI

Ingredients:

  • 2 cups of ricotta
  • 1 cup of grated parmigiano reggiano
  • 2 large eggs, lightly beaten
  • roughly 1/2 cup of flour, plus 2 cups for dusting
  • 2 zucchini, julienned
  • 3 ears of corn, grated
  • 4 ounces of pancetta
  • 3 cloves, thinly sliced
  • sea salt and freshly ground black pepper
  • fresh basil

Directions:

  • The day before making your gnudi, strain the ricotta over a fine mesh sieve (or colander lined with a paper towel) and let it drain for at least 4 hours.
  • Mix the ricotta, parmegianno reggiano and egg until combined.
  • Using a spatula, add the flour one tablespoon at a time and fold it into the ricotta mixture. Keep adding the flour just until the dough holds its shape when you scoop it. The mixture should still be pretty wet however.
  • Pour the flour onto a baking sheet in an even layer so that when you scoop the gnudi onto the flour it doesn’t stick to the pan.
  • Using two spoons, create quenelles of ricotta and place the dumpling from the spoon onto the floured baking sheet.
  • Refrigerate the gnudi overnight.
  • In a large pan, saute the pancetta until browned on medium heat and remove with a slotted spoon to drain on paper towels.
  • Add the garlic to the oil in the pan and cook until tender, but not browned.
  • Grate the ears of corn over the pan and squeeze the starchy corn milk from the corn into the pan. Cook for 4-5 minutes and then add the zucchini and pancetta. Add about 1 cup of water and cook for another 2-3 minutes. The sauce should be thick but runny.
  • Boil a pot of water and heavily salt the water. Remove the gnudi from the refrigerator and boil half the gnudi for 4 minutes, then boil the other half. Remove the gnudi from the pot carefully with a slotted spoon and add it to the pan of zucchini and corn.
  • Gently simmer for another minute.
  • Add basil and serve.

Conversation

I just had to say that since I found this recipe a year ago I have made it at least a dozen times (we froze a bunch of fresh corn at the end of last season) and it never disappoints. Thank you again for introducing us to the world of fast, fresh gnudi. 🙂

I made this recipe tonight and it was fabulous. So fresh and vibrant. You taste each and every ingredient. The only problem was that my gnudi started to fall apart! I didn’t drain the ricotta, and I bet that was my fatal mistake. I fished them out of the water and cooked them on top of the corn and zucchini instead, and it was still delicious. Thanks!

http://www.garnishblog.com

Oh I’m so glad you liked it!! Yes, it does take the extra step of draining the ricotta, but glad they were still tasty 🙂

I made this last night and I about died. This was delicious! My fiance has declared that it is squarely in our top 10 meals and I can make it any time I want – he doesn’t even need meat added to it. Can’t even handle the flavor bomb of these gnudi – I drizzled white truffle oil over mine, because you only live once. 🙂 Also, whenever I say gnudi I giggle.

Wow I’m so glad this made your top 10 list!! The truffle oil is brilliant– I’m going to have to try that next time. Oh, I can’t even tell you how badly I had to refrain from making any inappropriate “gnudi” jokes in this post…

Gnudi is new to me, but oh my, this looks/sounds incredibly luscious and something I want to sink my teeth into… and that photo of the fork, cutting into the gnudi… oh my!! What an inspiration! Thank you Karen!

This looks so damn good! Also a fan of the potentiality for “gnudi” jokes. Like, “omg he sent me another gnudi” “wow, you’re so lucky, I love gnudi!”

Ok, I’m done. Love this.

They looks totally delicious and easy to make! Might try it – looks like it would beat any of the lunches I could find around my office.

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– Stephanie

I love Gnudi! I make it with homemade ricotta. Best ever! This sounds wonderful!

Corn milk is such an under appreciated ingredient! I used it in a mango drink I made and wasn’t sure what to call it…Corn milk? Corn juice? Is calling it juice grosser than calling it milk? Liquid from the corn??!! Haha. I can’t remember what I called it but let’s be real. It’s corn milk.

I’ve never heard of gnudi before but it certainly sounds interesting. Of course anything that’s described as pillows of cheese I’m down for!

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