Main Courses, Recipes, Vegan

IT’S MY 13-YEAR BLOGIVERSARY + RICOTTA GNUDI

by Lisa Dawn

Well, happy 13th anniversary to me! And THANK YOU for reading all of these years.13 years – my lucky number! In honor of this milestone, I am posting one my all time favorites – ricotta gnudi! I was going to save it for another cookbook, but since that is not happening, I am sharing it here, now, to celebrate this blog and you. 

Okay, so gnudi. You may remember a my spinach ricotta gnudi, which I posted back in 2016 and served with a brown butter sauce. I love them, and I love these equally because, seriously, what is there not to love about fluffy, pillowy ricotta cheese dumplings?!Make these for a special occasion or just a Tuesday night. Enjoy with whatever sauce you like.

Be creative and have fun in the kitchen – which is exactly what this blog has been about for me. I am not sure how many more recipes I have left in me to post here but I plan to keep keep going until I am done. Just not sure when that is going to be. In the meantime, keep reading, keep cooking and keep in touch!  

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Ricotta Gnudi

Ingredients

  • 1 tablespoon chickpea flour
  • 3 tablespoons water
  • 1 cup vegan ricotta
  • 3 tablespoons all-purpose flour, plus more for dusting
  • 1 tablespoon nutritional yeast
  • Nutmeg, 10 scrapes on a microplane
  • Salt, to taste

Instructions

  1. Add the chickpea flour and water to a big mixing bowl. Whisk together until all the lumps are out. Add the ricotta cheese, flour, nutritional yeast, nutmeg and salt. Mix together until fully incorporated.

  2. Line a quarter sheet pan with parchment paper. Dust with flour.

    Scoop out a tablespoon of the mixture, lightly rolling it between your palms, to form gnudi balls. Roll around in the flour until well coated.

  3. Bring a big pot of salted water to a boil. Line another quarter sheet pan with paper towels. When the water is boiling, shake any excess flour off the gnudi and drop them into the boiling water, adding only enough to cover the bottom of the pot, working in batches, as necessary.

  4. The gnudi will float to the surface when they are done, 1 to 2 minutes. Use a spider strainer or slotted spoon to lift them out of the water and transfer them to a plate.

  5. Once all of the gnudi are cooked, decide on your plan of action. You can freeze the gnudi or serve them immediately. If you are going to freeze them, place them in a freezer-safe container and store for up to 3 months. When ready to serve, defrost and follow the instructions below.

  6. To serve, heat a little olive oil in a cast iron or nonstick skillet. Add the gnudi and roll them around to coat. Cook for a few minutes, until the gnudi are heated through, 2 to 3 minutes.

  7. Serve as is or tossed with your favorite sauce, like red sauce, pesto or herb butter. Top with toasted breadcrumbs or seedy sprinkle cheese (from my book The Vegan ABCs Cookbook.)

 

 

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