Gluten-Free Ricotta Dumplings (Ricotta Gnudi senza Glutine)

These are an adaptation of a recipe I found in Bon Appétit Magazine.  They are great topped with a light tomato sauce, pesto, or just plopped into vegetable purée soups.

In the past I’ve done a spinach version, which is delicious, but this time I just made the plain ones.  In parentheses you’ll see the modifications for the spinach version.

Gluten-Free Ricotta Dumplings

Serves 

Ingredients:

2 cups ricotta (for spinach version sub 1/3 cup of ricotta with mozzarella)
1 large egg, beaten to blend
1 large egg yolk, beaten to blend
1/2 teaspoon freshly ground black pepper
1/2 cup finely grated Parmesan or Grana Padano
1/4 teaspoon salt

1/4 teaspoon garlic powder (or 1/8 teaspoon nutmeg for spinach version)
2/3 cup rice flour or all purpose flour, plus more as needed
(For spinach version add 5 ounces frozen spinach, thawed and wrung dry.)

What to do:

Mix ricotta, egg, egg yolk, pepper, 1/2 cup Parmesan, garlic powder, and salt in a large bowl until well combined.

Add flour; stir just until combined (mixture will be soft and moist, but add more flour by the tablespoonful if it feels really wet).

Dust a rimmed baking sheet or large plate generously with flour. Using a soupspoon, shape heaping spoonfuls of dough into ovals; place on baking sheet and dust with more flour.  Should make 15-20.

Let set in fridge for 15 minutes, or up to a few hours.

Cook dumplings in a large pot of boiling salted water, stirring delicately a couple of times, until cooked through and tender, 5-6 minutes (a few minutes after they’ve floated to the surface).

Cooked dumplings will still bounce from the touch, but still be tender.  They should not be mushy.

Strain very slowly or remove from pot with a large slotted spoon.

Ricotta Gnudi Senza Glutine

Porzioni

Ingredienti:

2 tazze di ricotta (se volete fare la versione agli spinaci, sostituire metà tazza con mozzarella grattugiata)

1 uovo intero + 1 tuorlo, sbattuti

1/2 cucchiaino di pepe nero

1/2 tazza di Grana grattugiata

1/4 cucchiaino di sale

2/3 tazza di farina di riso (oppure farina 00)

(Per la versione agli spinaci, circa 200 g di spinaci surgelati, scongelati e torti

Come fare:

Mischiate tutti gli ingredienti, tranne la farina, in una ciotola.

Unite la farina e mischiate, ma non troppo.  Se troppo umida, aggiustate con ancora della farina, poca alla volta.

Infarinate un piatto grande e tenetelo vicino.  Usando un cucchiaio, modellate degli ovali dell’impasto, quindi ponendogli sul piatto infarinato.  Dovreste averne 15-20.

Metteteli in frigo per riposare tra 15 minuti e qualche ora.

In tanto, fate bollire dell’acqua salata in una pentola di taglia media.  Fateli bollire per 5-6 minuti (qualche minuto dopo che inizino a galleggiare), agitandoli delicatamente qualche volta.

Gnudi cotti saranno morbidi ma sodi al tocco.  Non devono essere molli.

Scolateli pianissimo, oppure rimuoverli con un mestolo perforato.

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