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.
Mis en Place
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 Yolk
¾ Cup All Purpose Flour
1 g Salt ½ Cup Unsalted Butter
16 Sage Leaves
Shaved Pecorino or Parmesan
In a mixing bowl, combine mascarpone, grated Parmesan, Kosher salt and ground nutmeg.
Add the zest of 1 lemon, 1 whole egg and 1 yolk, whisk to combine.
Add flour in 2 additions, folding with a spatula.
Sprinkle a rimmed dish or baking sheet with additional flour.
Using two espresso spoons drop 1tsp-sized pieces into the pan.
Lightly cover gnudi in flour to avoid sticking and roll into an oval shape.
Chill gnudi for 30 minutes before cooking.
Bring a large saucepan of water to boil and salt generously.
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.
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.
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.