Have you ever made your own pasta? I don’t mean boiling water and adding dried noodles you bought at the store, but actually making the noodles yourself at home. I found this recipe by Jenn Louis in the Wall Street Journal a couple of weeks ago and it sounded easy enough that I might actually be able to tackle it without it consuming an entire day.
While the recipe says it only takes 30 minutes to make, I actually found it took me 2 hours, but I was still able to put it all together on a weeknight without any stress. My roommate loved it and we both look forward to try this again substituting fresh basil and/or oregano for the marjoram to see how this might change the flavor.
Hope you enjoy it as much as we did!
Ricotta Gnudi with Cherry Tomatoes and Marjoram
salt and freshly ground black pepper
1 pound fresh ricotta cheese
1/4 cup finely grated Parmesan, plus more for garnish
2 teaspoons melted butter, plus 4 tablespoons chilled butter
Pinch of freshly grated nutmeg
1 cup all-purpose flour, plus more for dusting
1 large shallot, minced
3 garlic cloves, sliced thin
Generous pinch dried chili flakes
4 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved
1/4 cup fresh marjoram leaves, roughly chopped
1. Bring a pot of salted water to a boil.
2. Make the gnudi: Mix together ricotta, Parmesan, egg, melted butter, and nutmeg. Stir in flour until just combined.
3. Set a large sauce pan over medium heat. Saute shallot, garlic, and chili flakes in oil and chilled butter until onion is translucent but not colored, about 3 minutes.
4. Raise heat to medium-high and add tomatoes. Smash some to create a textured sauce.
5. Simmer until tomatoes begin to soften, about 5 minutes.
6. Season with salt and pepper, to taste. Cover and keep warm.
7. While sauce simmers, roll out gnudi. On a lightly-floured surface, roll dough into 1-inch thick ropes. Dust with extra flour as needed to prevent sticking.
8. From the ropes, cut 1- to 1 1/2-inch chunks. Arrange gnudi on flour-dusted tray. If making gnudi in advance (these keep, covered, for 24 hours), refrigerate until poached.
9. Poach gnudi in simmering water until they begin to float. Just as they start to bob at water’s surface, after about 4 minutes,transfer dumplings with a slotted spoon to warm sauce. Add 2/3 cup hot pasta water to saucepan.
10. Turn heat to medium-high. Saute until sauce is shiny and clings to dumplings, 2-3 minutes, then remove from heat.
11. Stir in marjoram and divide gnudi among four plates. Top with Parmesan, to taste.