Ricotta gnudi

Gnudi means “naked” in Italian, and this dish is called such because it’s essentially thought of as “naked” raviolis. Think of it like ravioli filling, but without the pasta. Featuring the creamy richness of ricotta, a fresh-fermented cheese made by coagulating milk with lactic acid, gnudi may quickly become your new favorite Italian dish.

“With only enough flour to hold them together, these gnudi are ethereally light,” shares Bay Area chef Duskie Estes, co-founder of ZAZU kitchen + farm and Black Pig Meat Company.

Because gnudi are more delicate than their gnocchi cousins, they require a bit more care and attention when cooking. Estes recommends heating your cooking water to a soft simmer, rather than a full boil. “Use a skimmer to gently scoop the ricotta-stuffed gnudi out of their hot-water bath instead of dumping them into a colander,” she advises. “Place them directly onto a plate before spooning over the amatriciana sauce and adding garnish.”

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Ricotta Gnudi Amatriciana 

Yields: 6 servings 

For the amatriciana sauce:

• 5 oz quality bacon (available at www.blackpigmeatco.com)
• 1 1/2 cups pureed tomatoes
• 2 garlic cloves, peeled and sliced thin
• 1 1/2 tsp Calabrian chili paste (or more to taste)*
• Quality extra-virgin olive oil for garnishing
• Pecorino for grating on top
• 1 Tbsp flat-leaf parsley leaves or basil, chiffonade

*Chef’s tip: You can find Calabrian chilis in the Mediterranean ingredient section of your local grocery store or specialty food market. Chili flakes can also be used as a substitution, but the flavor will be a bit less complex.

For the gnudi:

• 2 cups ricotta
• 3 farm-fresh eggs
• 2 cups chopped chard, kale, spinach, blanched
• 1 cup freshly grated parmesan (plus more to garnish)
• 3/4 cup flour
• Kosher salt and freshly ground black pepper
• Quality extra-virgin olive oil and freshly grated parmesan, for garnish

First, make the amatriciana sauce:

In a sauté pan on medium heat, render bacon for a few minutes (until starting to brown). Add garlic, sauté another minute, until fragrant.

Add Calabrian chilis and tomato puree, then reduce heat and simmer for about 1/2 hour, until brick-red in color. If necessary, add some pasta water to bring sauce to desired thickness. Season to taste with salt.

To make the gnudi:

In a mixing bowl, combine ricotta, eggs, chard, parmesan cheese, flour, salt and pepper. Using two spoons or a small ice cream scoop, drop gnudi mix into gently simmering salted water. Once gnudi begin to float, let cook until they feel slightly firm to the touch, another minute or so. With a skimmer, gently remove the gnudi from the water and transfer to a bowl or plate.

To serve, top gnudi with amatriciana sauce, more parmesan and a drizzle of extra-virgin olive oil.