Gnudi with sage and Gorgonzola sauce
'Gnudi' means naked in Italian, and what could be sexier than a bowl of these ricotta dumplings in a luscious Gorgonzola cream sauce this Valentine’s Day?
For the gnudi
- 1kg ricotta cheese
- Fine-ground salt and pepper
- 100g Parmesan cheese, grated
- 5ml dried nutmeg
- Fine semolina flour, for dusting
- 250ml whipping cream
- 150g Italian Gorgonzola
- 8-10 fresh sage leaves, finely chopped
- Coarse black pepper
In a bowl, mix the ricotta with a pinch each of salt and pepper, the grated Parmesan and the nutmeg. Flour a large tray with semolina, then roll the ricotta mixture into small balls of 2-3cm in diameter. Roll the balls in the semolina, making sure they are coated thoroughly. Arrange the gnudi on the tray and sprinkle a little more semolina over them. Place the uncovered tray in the refrigerator for 5 hours or preferably overnight to allow for the semolina to absorb any extra liquid out of the ricotta.
Because gnudi cook very quickly, prepare your sauce before boiling them: pour the whipping cream into a medium-sized, heavy-bottomed saucepan and crumble in the Gorgonzola. Warm over low heat, stirring often to combine the cheese and cream and to reduce it slightly. When the sauce has thickened to a creamy consistency, add the chopped sage to infuse the sauce. Finish it off with a grind of coarse black pepper and keep warm until needed.
To cook the gnudi, bring a large pot of salted water to the boil, shake off any excess semolina and cook the dumplings in batches. They’re ready when they rise to the surface of the boiling water.
Add the cooked gnudi to the Gorgonzola sauce and stir through gently. Finish off with a small grating of Parmesan cheese and serve immediately.