Gnudi (pronounced nude-y) is really similar to gnocchi. The difference is that gnudi is made with fresh ricotta cheese and flour rather than potatoes and flour. Plus since they're fluffy, light and never too dense, they don't sit in your stomach like a lead ball.
The best part about making gnudi is that it’s hard to screw up. Our dinner party guests always pick this as one their favorites. This recipe reads more complicated than it really is. You can always make things more simple by skipping the sage leaves and the prosciutto. But they do add a nice touch if you’re cooking this for guests.
1 lb fresh ricotta cheese*
1/3 cup finely grated (not shredded) Pecorino Romano cheese (about 1 ounce) plus additional for serving
1 large egg
1/2 tsp table salt
Large pinch of ground white pepper
3/4 cup all purpose flour plus additional for coating
Sauce and garnishes
3 T extra virgin olive oil, divided
6 to 8 thin prosciutto slices
12 whole fresh sage leaves
12 oz. fresh mushrooms coarsely chopped. I like to use half cremini and half shitake.
1 large shallot, chopped
4 fresh thyme sprigs
1.5 tsp chopped fresh sage
¾ to 1 cup low-salt chicken broth
1 tsp black or white truffle oil*
3 T chilled butter, diced plus 1 T for browning gnudi.
Line medium bowl with several layers of paper towels.
Spoon ricotta cheese into bowl.
Let drain at least 30 minutes and up to 1 hour.
Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend.
Mix in ricotta.
Sprinkle 3/4 cup flour over and stir gently to blend.
Cover and chill dough 1 hour. Can be made 1 day ahead. Keep chilled.
Line rimmed baking sheet with plastic wrap.
Lightly flour large cutting board.
Roll 2 T of dough into a ball. Place on cutting board and using your hands, gently roll in a into tube that is roughly 1/2 “ thick. Cut into 1” pieces.
Cover; chill in fridge for when you are ready to cook or cook right away
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper. Without overlapping them, lay prosciutto slices on the parchment.
Lightly brush with olive oil.
Place in oven and bake for approximately 10 to 15 minutes.
Heat 1 T oil in fry pan. Add whole sage leaves to pot; sauté until crisp, about 1 minute per side. Transfer to paper towels.
Heat remaining 2 T oil in same pot over medium-high heat.
Add all mushrooms, shallots, thyme, and chopped sage.
Sauté until mushrooms brown and liquids evaporate, about 12 minutes.
Add broth and boil until slightly reduced, scraping up browned bits, about 7 minutes.
Remove from heat. Add 1 tsp truffle oil and 3 T of butter.
Make sure you season to taste with salt and pepper.
To Cook Gundi and Finish
Cook gnudi in large pot of boiling salted water until very tender, about 3 to 5 minutes.
Drain gnudi. Heat 1 ½ T butter in fry pan.
Add gnudi and cook over high heat until golden brown, approximately 5 minutes.
Transfer gnudi to pot with mushroom sauce.
Toss over medium heat until sauce coats gnudi
Taste for salt level, you may need to add more salt.
Transfer to large shallow bowl. Crumble prosciutto over. Top with sage leaves; serve with additional grated Pecorino or Parmesan cheese.