If you’ve never tasted gnudi before, you’re missing out! Gnudi are small dumplings made with ricotta and Parmesan cheese mixed with flour and seasonings. The result is a delicate cheesy-pillowy morsel that literally melts in your mouth. They are absolutely incredible simply boiled and served with brown butter and sage, but I like to take things one step further by frying these little guys. Fried gnudi are an unusual, addictive party snack that feeds a crowd and is not at all difficult to make at home. I would describe the taste as a cross between gnocchi and a French fry. There’s nothing better than that!
Recipe information
Yield
makes 3 dozen
Ingredients
Lemon Crème Fraïche
Preparation
Step 1
In a food processor, combine the ricotta, grated Parmesan, eggs, egg yolk, 1/4 cup of the flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Process to form a smooth paste. Th is can be done a day or two in advance; store covered in the refrigerator.
Step 2
Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
Step 3
Spread the remaining 1 cup flour on a plate. Using a small ice cream scoop, melon baller, or teaspoon, scoop the ricotta mixture into little balls. Don’t worry if they are not perfectly round; as long as they’re uniform in size, it’s cool. Dip the scoop in water periodically to rinse. Lightly dredge the balls in the flour to coat, tapping off the excess. At this point, you can roll the gnudi in your hands to make them round.
Step 4
Working in batches, slide the gnudi into the boiling water. Cook until the gnudi rise to the surface, about 2 minutes. Once they float, cook for another minute. With a slotted spoon or wire skimmer, transfer the gnudi to the ice bath. Repeat with the remaining dough. Remove from the ice water and pat dry with paper towels. The gnudi can be made a day or two in advance; store in a covered container in the fridge, drizzled with oil.
Step 5
Place a large heavy skillet over medium heat and pour in an inch of oil. When the oil is hot, fry the gnudi in batches until golden on all sides, about 4 minutes. Don’t move them around too much or they won’t develop a nice golden crust.
Step 6
Transfer to a paper towel–lined platter and season with salt and pepper. To serve, arrange the fried gnudi on a platter and top with shaved Parmesan. Serve the crème fraîche on the side for dipping.
Lemon Crème Fraïche
Step 7
Whisk together the crème fraîche, zest, and salt in small bowl. Cover and refrigerate until ready to use or up to 2 days. Right before serving, drizzle with truffle oil, if using.
