Zucchini and Corn Ricotta Gnudi

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

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.