Make Gnudi and Roasted Cabbage

6 Mar

I love trying new things, so it’s not terribly often I cook the same thing twice.  I do have a few standards that I know by and love with my heart, though, and last night’s dinner included two of these culinary gems– gnudi and roasted cabbage.

I’m not sure where I first heard about gnudi (recipe below), but I’m oh so happy that somewhere I did. Gnudi comes from the Italian wodk for “nude,” because they are basically the traditional ricotta filling for ravioli minus the pasta wrapper and with a little flour added so they won’t fall apart (naked ravioli).  They’re like a softer, richer gnocchi and are oh so easy to make.  I often just cook up some mushrooms in butter and wine for a sauce, but this time I used jarred marinara.

I first made roasted cabbage wedges when I noticed the head of cabbage I’d picked up for some forgotten recipe was starting to wilt in the fridge.  I’d had roasted cabbage at a friends house and loved it, so I decided to go in search of a good recipe for it.  I found one via Martha Stewart that is simple and de-freaking-licious.  I am not exaggerating when I say I could eat an entire head of this stuff.

Ricotta Gnudi (via epicurious)

  • 1 pound fresh ricotta cheese
  • 1 large egg
  • 1/3 cup finely grated Pecorino Romano cheese (about 1 ounce) plus additional for serving
  • 1/2 teaspoon salt
  • Large pinch of ground white pepper
  • 3/4 cup all purpose flour plus additional for coating

Line medium bowl with several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes and up to 1 hour.

Beat egg, 1/3 cup Pecorino Romano cheese, salt, and white pepper in large bowl to blend. Mix in ricotta. Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.

Line rimmed baking sheet with plastic wrap. Place some flour in bowl. For each gnudi, gently roll 1 heaping teaspoonful of dough into ball. Add to flour; toss to coat lightly, shaping into short log. Place on baking sheet.

Cook gnudi in large pot of boiling salted water until very tender, about 8 minutes.  Serve with whatever sauce you please.

Roasted Cabbage Wedges

  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds
Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.
For more recipes like this one, check out the Domesticity Page.

2 Responses to “Make Gnudi and Roasted Cabbage”

  1. Jessica Saidian (@anomaly1478) March 7, 2012 at 2:23 am #

    I am making this right now. Seriously.

  2. mackeyda March 7, 2012 at 2:53 am #

    Oooh let me know how you like it!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: