GATHER JOURNAL

Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Herby Gnudi

Starters from Issue 7 – Summer 2015 – Spectrum

Verdigris, the ancient vibrant green pigment, was both beautiful and, because of its unstable nature, ephemeral. Our herb-laced gnudi gnocchi’s more plush and pillowy cousin—are also a passing pleasure: Prepare for them to vanish as soon as they hit the plate.

serves 4 (makes 12 gnudi)



  • 6 oz fresh ricotta (about ⅔ cup)
  • ¼ cup grated Parmesan cheese
  • 1 ½ Tbsp finely chopped parsley
  • 1 ½ Tbsp finely chopped basil
  • 1 Tbsp finely chopped chives
  • 1 large egg yolk
  • 1 Tbsp all-purpose flour, plus more for shaping
  • 2 cloves garlic, thinly sliced
  • ⅓ cup extra virgin olive oil
  • 1 small lemon, zest grated on medium holes of a box grater (preferably not a microplane)
  • a pinch red pepper flakes

  • 1

    Stir together the ricotta, Parmesan, herbs, egg yolk, flour, and ¼ tsp salt until combined. Dust a small baking sheet with flour and pour a small mound of flour onto a plate for shaping. Using dusted hands, form the ricotta mixture into 12 small balls, about 1 Tbsp each. Transfer to baking sheet, cover with plastic wrap and chill, at least 30 minutes or up to 3 hours.
  • 2

    When ready to serve, sauté garlic in olive oil until lightly golden. Add the zest and pepper flakes and cook until just fragrant, about 30 seconds. Keep warm.
  • 3

    Bring a pot of salted water to boil. Add gnudi. Once they have risen to the surface, simmer 1 minute. Using a slotted spoon, transfer to warm plates. Serve immediately with oil spooned over.