Gnudi with Parsnip Cream
For the gnudi: Ricotta, Breadcrumbs, Parmesan, Flour, Egg yolk, Salt, Lemon, Nutmeg. For the parsnip cream: Parsnips, Garlic, Bay leaf/rosemary/thyme/sage etc., Milk, Salt.
Ingredients
For the gnudi
For the parsnip cream
Directions
- 1
Mix your ricotta, Parmesan, egg, nutmeg, lemon and salt in a food processor until combined. Add small amounts of flour and panko to get to a thick paste that you can roll into balls.
- 2
Roll out balls of the ricotta “dough” and cover with plenty of flour both on top and on your tray. Let sit in your fridge for 4 hours or overnight until they form a soft crust on the outside.
- 3
For the parsnip cream, peel and cut up your parsnips. Add to a pot with your garlic, herbs and milk and season with salt. Simmer and cook until tender all the way through. Blend until smooth.
- 4
Boil your gnudi in salted simmering water until floating, 1-2 minutes.
- 5
Plate up with your parsnip cream in the bottom, your gnudi on top and cover with Parmigiano Reggiano. A spoon of browned sage butter to top is also a must ;)
Notes
Bon app !!
