Haha I’m so funny (the title – get it?).
The other day I told Shana and Maria that maybe they should change the name of the blog to Gastronomical Two since I rarely make an appearance. We had an AMAZING G3 collaborative dinner the other night (I’m sure someone – prob not me – but maybe me – you never know – will post about it soon) and I am finally feeling inspired and determined to show them I actually do cook every once in a while.
This is acutally from a month or so ago but it was one of the best things I’ve attempted lately – and plus I took photos!
The recipe is Ricotta Gnudi with Wild Mushroom and Truffle Sauce (need I say more?) from the January issue of Bon Appetit in which Gnudi was proclaimed to be the “Dish of the Year.” Of course when I came across a recipe with wild mushrooms, prosciutto, sage and truffle oil in it – I couldn’t pass it up. I wrote it down in my notebook back in January, and one Saturday a month or so ago (do you sense a theme here? procrastination maybe?) I finally decided to take it on.
Now I’m sure you probably are wondering if this is something like gnocchi – but it really isn’t. It is apparently meant to be ravioli fillng without the wrapper. So where gnocchi is made with potato, gnudi is made with ricotta cheese. So it is much lighter and more delicate than gnocchi.
So below is a picture of the gnudi before I cooked them. The recipe was a little annoying because it says to roll the dough into balls, and then shape into a short log, which is not as easy as it sounds (getting them even and uniform in size) so after a while I gave up and just made long rolls and used a knife to cut them into pieces. Unfortunately they ended up looking pretty “home-made.” Oh well.
(OK I don’t really know how to work this photo editor I think it changed since I last used it… or I just forgot)
Here are some more – cooked mushrooms, and the crispy sage and prosciutto:
And …. the final product:
Since I live in Ann Arbor and not New York I haven’t seen gnudi on any menus yet, but maybe if we’re lucky it will show up here in the next 20-30 years. In the meantime either take a trip to NY, or try out this recipe.