Chef Stuart Cameron cooks up drool-worthy (and incredibly easy to make) ricotta dumplings the whole family will love.
Ricotta gnudi
Ingredients:
- ¼ cup olive oil for cooking
- 1 ¾ cup smooth ricotta cheese
- ¼ cup all-purpose flour (add a little more if they feel too sticky)
- ¾ cup grated parmesan cheese
- ½ tsp salt
- 1 lightly whisked egg
- Semolina flour to dust
Method:
Add ricotta, parmesan cheese, flour, egg and salt in medium sized mixing bowl and stir in with wooden spoon until combined.
Roll the dumplings into 30 gram balls (around the size of a golf ball) and place each rolled dumpling into the pan with some semolina, this will help them from sticking to each other and also take some moisture out of them.
Place pan of rolled, covered, dumplings into the fridge and lest rest overnight or use straight away.
Bring a pot of salted water to a boil, add your ricotta gnudis to the water. Boil on medium heat for approximately 5 minutes. The ricotta gnudis will float to the top when they are close to being ready.
Carefully pull them out of the water and drain well, reserve on a plate.
Heat a non-stick pan on medium heat with extra virgin olive oil and carefully add the dumplings to the pan. Lightly brown on both sides.
Courtesy of Stuart Cameron