Ricotta Gnudi with Bacon Lardons, Arugula, Fresh Sage and Parmigiano-Reggiano
Author's Notes: We were recently joined by Chef David Turin to teach a cooking class in our Portland store kitchen. He taught us how to create pillowy gluten-free ricotta gnudi. Paired with bacon lardons, arugula, fresh sage, and Parmigiano-Reggiano, this dish will quickly become part of your weeknight repertoire.
Ricotta Gnudi with Bacon Lardons, Arugula, Fresh Sage and Parmigiano-Reggiano Print Recipe
Serves 4 • Ready in 25min
Ingredients:
- 2 Cups Ricotta
- 1 Whole Egg
- 1 Egg Yolk
- ½ Tsp. Black Pepper**
- ½ Tsp. Kosher Salt**
- 2 Cups Grated Parmesan
- ½ Cup Fresh Milled Toasted Arborio Rice Flour + more rice flour for rolling pasta
- ¼ Lb. Bacon Lardons
- 2 Tbsp. Butter
- 1 Tbsp. Garlic, minced
- 5-8 Fresh Sage Leaves, chiffonade
- (Pasta Water from cooking gnudi)
- 1 Cup Fresh Arugula
- ¼ Cup Grated Parmigiano-Reggiano
Preparation:
Prepare the gnudi:- Combine all ingredients except the flour in a mixing bowl
- Mix in Flour until mostly mixed – not too much
- Form gnudi and lay on floured board
- Cook about 4 minutes in heavily salted water
- Sauté the bacon lardons in the butter until nicely rendered
- Sauté the gnudi in the fat with the lardons until brown
- Add the sage
- Add small amounts of pasta water until a little sauce is formed
- Season to taste with salt & pepper
- Turn out onto plates, top with arugula and shaved parm and perhaps another grind of pepper
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