Airy pillows of goodness that are light as a feather. I love the addition of zesty lemon and fragrant nutmeg.
A delicious dish that is simple, yet indulgent.
Serves 4
Mis en Place
Gnudi
Zest of 1 Meyer Lemons1 Cup Mascarpone Cheese
1 Cup Grated Parmesan Cheese
1 Tsp Kosher Salt
¼ Tsp Ground Nutmeg
Zest of 1 Lemon
1 Egg
1 Egg Yolk
¾ Cup All Purpose Flour
Sauce
1 g Salt ½ Cup Unsalted Butter
16 Sage Leaves
Salt
Ground Nutmeg
Shaved Pecorino or Parmesan
Method
Step 1
In a mixing bowl, combine mascarpone, grated Parmesan, Kosher salt and ground nutmeg.
Step 2
Add the zest of 1 lemon, 1 whole egg and 1 yolk, whisk to combine.
Step 3
Add flour in 2 additions, folding with a spatula.
Step 4
Sprinkle a rimmed dish or baking sheet with additional flour.
Using two espresso spoons drop 1tsp-sized pieces into the pan.
Step 5
Lightly cover gnudi in flour to avoid sticking and roll into an oval shape.
Chill gnudi for 30 minutes before cooking.
Step 6
Bring a large saucepan of water to boil and salt generously.
Step 7
In another saucepan, melt ½ cup of unsalted butter on medium heat.
When butter begins to brown, add sage leaves and crisp. Turn off heat.
Step 8
Carefully add gnudi to boiling water, and stir immediately before sticking.
They will sink and then float. Once the gnudi float cook for 3-5 minutes.
Step 9
Add gnudi to your brown butter sauce.
Toss and add salt and nutmeg to finish. Shave Parmesan on top with an extra zest of lemon.
