TasteToronto | Rasa's Truffle Gnudi

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Rasa's Truffle Gnudi

Moderate

Rasa's Truffle Gnudi

from Rasa

Robin Winship

Robin Winship

Rasa's Truffle Gnudi

Yields:

8 Servings

Prep Time:

0 hours 45 mins

Cook Time:

0 hours 10 mins

Method

Gnudi 3 Steps

  • Step 1

    In a bowl mix ricotta, whole egg, egg yolk, Grana Padano, parsley and truffle paste until well combined.

  • Step 2

    Transfer mixture to a clean countertop and gently work in flour until mixture comes together but is still light and delicate. The amount of flour needed will vary based on the moisture content of the ricotta mixture. The final dough will still be tacky but hold it’s shape.

  • Step 3

    Working with a floured work surface roll out dough into a 2 cm thick dowel and cut every 3 cm to create gnudi. Blanch the gnudi in boiling, salted water until they float. Lay them on an oiled tray in the fridge until ready to serve.

Pesto 1 Steps

  • Step 1

    Combine all ingredients except oil in a food processor. Slowly drizzle in oil to emulsify. Season with salt to taste

Grana Crisps 1 Steps

  • Step 1

    Finely spread grated Grana Padano on a baking sheet lined with parchment. Bake at 350 degrees Fahrenheit until just starting to get colour around the edges. Let cool completely before breaking up.

Pickled Shimeji Mushrooms 1 Steps

  • Step 1

    Bring vinegar, water, sugar and salt to a boil and pour over mushrooms. Make sure they are submerged and let cool to room temperature.

Assembly 2 Steps

  • Step 1

    In a pan warm up a nub of butter with a splash of olive oil until it starts to bubble. Add gnudi to pan and sear each side until nicely golden brown. Add mushrooms and cook until tender.

  • Step 2

    Spread a thin layer of parsley pesto on each plate and arrange gnudi and mushrooms on top, including a few pickled mushrooms danced around the plate. Lightly toss arugula with olive oil and lemon juice and place on top of the gnudi, followed by grana crisps.

Tags:

Cooking At Home

Toronto Recipes

Truffle Gnudi

Rasa

Moderate

Rasa's Truffle Gnudi

from Rasa

Robin Winship

Robin Winship

Rasa's Truffle Gnudi

Yields:

8 Servings

Prep Time:

0 hours 45 mins

Cook Time:

0 hours 10 mins

Ingredients

Gnudi

  • 2 kg ricotta

  • 1 whole egg

  • 1 egg yolk

  • 250g Grana Padano, grated

  • 1/3 cup parsley, chopped

  • 100g truffle paste

  • 2 cups all-purpose flour

Pesto

  • 2 bunches parsley, roughly chopped

  • 1 garlic clove, finely chopped

  • 1 lemon

  • 100g walnuts, toasted

  • 150g Grana Padano

  • 1 1/2 cups extra virgin olive oil

  • Salt, to taste

Grana Crisps

  • 2 cups Grana Padano, grated

Pickled Shimeji Mushrooms

  • 1 1/2 cups white wine vinegar

  • 1/2 cup water

  • 1/2 cup sugar

  • Pinch of salt

  • 1 clamshell Shimeji mushrooms

Assembly

  • Mushrooms, your choice

  • Arugula

  • Butter

Send list of ingredients to myself

Method

Gnudi 3 Steps

  • Step 1

    In a bowl mix ricotta, whole egg, egg yolk, Grana Padano, parsley and truffle paste until well combined.

  • Step 2

    Transfer mixture to a clean countertop and gently work in flour until mixture comes together but is still light and delicate. The amount of flour needed will vary based on the moisture content of the ricotta mixture. The final dough will still be tacky but hold it’s shape.

  • Step 3

    Working with a floured work surface roll out dough into a 2 cm thick dowel and cut every 3 cm to create gnudi. Blanch the gnudi in boiling, salted water until they float. Lay them on an oiled tray in the fridge until ready to serve.

Pesto 1 Steps

  • Step 1

    Combine all ingredients except oil in a food processor. Slowly drizzle in oil to emulsify. Season with salt to taste

Grana Crisps 1 Steps

  • Step 1

    Finely spread grated Grana Padano on a baking sheet lined with parchment. Bake at 350 degrees Fahrenheit until just starting to get colour around the edges. Let cool completely before breaking up.

Pickled Shimeji Mushrooms 1 Steps

  • Step 1

    Bring vinegar, water, sugar and salt to a boil and pour over mushrooms. Make sure they are submerged and let cool to room temperature.

Assembly 2 Steps

  • Step 1

    In a pan warm up a nub of butter with a splash of olive oil until it starts to bubble. Add gnudi to pan and sear each side until nicely golden brown. Add mushrooms and cook until tender.

  • Step 2

    Spread a thin layer of parsley pesto on each plate and arrange gnudi and mushrooms on top, including a few pickled mushrooms danced around the plate. Lightly toss arugula with olive oil and lemon juice and place on top of the gnudi, followed by grana crisps.

Tags:

Cooking At Home

Toronto Recipes

Truffle Gnudi

Rasa