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Pumpkin gnudi with blue cheese
Gnudi are kind of like if the inside of cheese tortellini had a baby with gnocchi. They are essentially little dumpling pillows of ricotta and Parmigiano-Reggiano cheese, with these ones getting an extra flavor bump from one of my favorite pantry staples, canned pumpkin. It may look fancy, but these pumpkin gnudi with a creamy blue cheese sauce are an absolute cinch to put together.
SERVES
4
Ingredients
- 1 cup ricotta cheese
- 3/4 cup canned pumpkin purée (not pumpkin pie filling)
- 1 garlic clove, finely minced
- 2 egg yolks
- 2 teaspoons finely chopped sage
- 3/4 cup finely grated Parmigiano-Reggiano cheese
- 1/4 teaspoon freshly grated nutmeg
- 1/2 - 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup table (18%) or whipping (35%) cream
- 4 oz mild blue cheese, such as Gorgonzola or Danish Blue, divided
- 2 tablespoons extra virgin olive oil
- 1/4 cup finely chopped walnuts
- Sage leaves
Directions
- Combine the ricotta, pumpkin, garlic, egg yolks, and sage in a medium bowl. Stir in the Parmigiano-Reggiano and nutmeg along with 1/2 cup of the flour, salt, and pepper. Mix just until combined. You should be able to roll a small amount of the mixture into a ball without it sticking to your hands too much. If it does stick, add another 1/4 cup of flour and mix just to combine.
- Heavily dust a baking sheet with an even layer of flour and, using a standard tablespoon or one ounce cookie scoop, scoop out the gnudi. Roll them into balls, place on the baking sheet, and press down gently to flatten slightly. Continue until all of the dough is used up. Set aside.
- In a small saucepan or skillet, bring the cream to a simmer over medium-low heat and allow it to cook down for five minutes, stirring frequently. Crumble in about half of the blue cheese and stir until the sauce is smooth. Season with salt and pepper and turn the heat to low to keep warm.
- Bring a large pot of salted water to a boil, add the gnudi, and cook in batches of about ten pieces for four to five minutes. You want them to cook for about one minute after they float to the surface. Using a slotted spoon, transfer the gnudi to a clean baking sheet and toss with the oil. For crisp gnudi, warm the oil over medium heat in a large nonstick skillet and fry the boiled gnudi until golden, about two minutes per side. Crumble half of the remaining cheese into the warm sauce and stir to combine. Divide the sauce between four serving dishes and top with the gnudi. Serve sprinkled with the chopped walnuts, remaining cheese, and a few sage leaves.
Excerpted from Well Seasoned by Mary Berg. Copyright © 2021 Mary Berg. Photography ©2021 Lauren Vandenbrook. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
