Whole Wheat Gnudi with Arrabbiata Sauce
I recently began getting “Bon Appetit” magazine and now I really want to make so many recipes from there! My friend Matt needed a quality “Big Sis & Lil Bro” night, so he picked the meal. (Italian is always his choice, even if he has never heard of gnudi.)
Before and after starting this recipe, I had no idea how to even pronounce this dish! So that you will know more than me going into this recipe, you say it like Nude-E. (Don’t forget to use your Italian accent!)
Begin by making the sauce. (Arrabbiata means angry when translated, which is why this is such a spicy sauce.)
Take one can peeled, whole tomatoes, 3 ounces of rinsed capers, 2 cloves chopped garlic & a pinch of red pepper flakes.
Heat a tablespoon of olive oil and add all ingredients except the tomatoes. Heat through for about 2 minutes, until fragrant.
(note: heating your dry herbs & seasonings “awakens” them for the recipe.)
Add a can of whole tomatoes & crush them… I liked mine more rustic, but feel free to put the tomatoes into a food processor to smooth out before adding to the sauce pan.
Allow to simmer for at least 20 minutes while you cook the gnudi..
|Cage Free – Love the color!|
16 oz. Ricotta Cheese
1 large egg & 1 egg yolk, beaten
1/2 cup freshly grated Parmesan Cheese
1/2 cup flour
Bring a large pot of salted water to a boil.
Mix ricotta, egg, egg yolk, 1/2 cup parmesan, salt, and pepper (about 1/2 tsp) in a large bowl. Add 1/2 cup flour. Stir until lightly combined.
Place extra flour on a lined baking sheet. Use two spoons and create football shaped dough balls. (tip: I couldn’t take a pic since both hands were needed, but the spoons will need to be inverted.)
Place the ‘footballs’ on floured baking sheet and dust with more flour. (Recipe says you’ll have about 30, but I had about 25.)
Add gnudi to boiling water. The gnudi will pop up as they begin to cook. Cook for about 5-6 minutes until cooked through (non-gummy in center.) Use slotted spoon to remove gnudi.
Top with sauce and more parmesan.
Cooked this one up for my ‘Little Bro’, who loves Italian food and loved this dish!
|This wine was delicious
with our meal!
Original recipe from Bon Appetit Magazine – February 2013.
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