. MODERATE Gnudi Naked Gnocchi With Fonduta Di Caciocavallo For the gnocchi: 2 pounds sheeps milk ricotta 100 grams (a little over ³ cup)doublezeroflour 1 teaspoon salt 1 egg yolk Flour for dusting For the sauce: 1½ quarts Caciocavallo cheese, shredded 1 quart heavy cream 1 tablespoon extra-virgin olive oil 1 garlic clove 2 to 3 cups beechnut mushrooms Toasted bread crumbs Vincotto, for drizzling (Italian cooked wine, available at Italian markets) Truffle oil, for drizzling Drain ricotta in cheesecloth for several hours to remove excess water. Put drained ricotta in a stand mixer at medium speed with flour, salt and yolk. Mix until fully incorporated, about 3 or 4 minutes. Be sure no strands of egg yolk remain. Dust a little flour on work surface and dust a little flour on top of dough ball and roll into log. Cut manageable pieces and roll back and forth into ¾-inchthick worm. Then cut across into 1-inch pillows. Freeze and keep frozen until ready to cook. Bring a large pot of salted water to a boil. Add the frozen gnocchi; stir gently to prevent them from sticking together. Cook until they rise to the surface, about 3 to 4 minutes. To make the sauce, combine cheese and cream in a saucepan and melt over very low heat. Once melted, strain and press out with a ladle to remove graininess. In a pan, with 1 tablespoon extra-virgin olive oil, add crushed garlic clove and then sear beechnut mushrooms. Remove from heat. Drain the olive oil, remove garlic and add cheese sauce and toss in gnocchi and add freshly ground pepper, top with vincotto, a drizzle of truffle oil and sprinkle with toasted bread crumbs. Serves 8 to 10. Source: Donatella Arpaia
Posted on: Sun, 24 Nov 2013 14:51:27 +0000
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