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Sheep’s Milk Ricotta Gnudi with Tomato & Eggplant Jam


Sheep's Milk Ricotta Gnudi with Tomato & Eggplant Jam
Serves 6
A gnudi (pronounced “nu-dee”) is a type of gnocchi typically made from ricotta cheese, eggs, and a little bit of flour. It is a bite-size dumpling that some describe as “nude” ravioli—the filling without the pasta. The texture should be light, fluffy, and creamy.
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TOMATO AND EGGPLANT JAM
  1. 1 medium eggplant
  2. Oil for deep frying
  3. ½ bunch fresh marjoram
  4. ½ bunch fresh mint
  5. 3 garlic cloves
  6. 2 tablespoons olive oil
  7. Pinch of chili flakes
  8. 2 cups crushed tomatoes
  9. Kosher salt, to taste
  10. Freshly ground black pepper, to taste
GNUDI
  1. 2 bunches Swiss chard
  2. 2 cups sheep’s milk ricotta
  3. 3 large eggs
  4. 1 cup freshly grated Parmesan cheese (plus more to garnish)
  5. ¾ cup all-purpose flour
  6. Kosher salt, to taste
  7. Freshly ground black pepper, to taste
  8. Extra-virgin olive oil
Instructions
  1. THE JAM: Cut the eggplant into ½-inch dice. Deep-fry the pieces in oil heated to 350°F until browned. Set aside.
  2. Pick the leaves off the marjoram and mint stems; chop finely. You should have about 1 tablespoon chopped marjoram and ¼ cup chopped mint. Set aside.
  3. Peel and thinly slice the garlic cloves. In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil and sauté the garlic and chili flakes for a few minutes, until fragrant. Add the tomatoes, and simmer about 10 minutes. Add the eggplant, marjoram, and mint. Season to taste with salt and pepper. Set aside.
  4. THE GNUDI: Blanch the chard, drain it well, and chop. This should yield about 2 cups. In a bowl mix the ricotta, eggs, chard, 1 cup Parmesan, flour and salt and pepper to taste with a wooden spoon until all the ingredients are combined.
  5. With two spoons or a small ice cream scoop, drop dollops of the ricotta mixture into a large pot of gently simmering salted water. When they float, let cook another minute or so until they feel slightly firm to the touch. With a skimmer gently remove from the water and place in a bowl. Top with the jam and garnish with a sprinkling of Parmesan and a drizzle of extra-virgin olive oil.
culture: the word on cheese http://culturecheesemag.com/

Written by Culture Cheese

culture: the word on cheese is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Written by Duskie Estes

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