Smoked Ricotta Gnudi
Adapted from https://www.thedailymeal.com/smoked-ricotta-gnudi-recipe/
The smoked ricotta gnudi: delicate, gnocchi-like dumplings studded with chunks of sweet Colorado stone fruit, crunchy pistachios, and earthy sage.
Ingredients
- 1 pound sheep’s milk ricotta
- 5 tablespoon activa yg
- 3 egg yolks
- 1/4 cup grated parmesan, plus extra for garnish
- 1/4 cup mascarpone
- 1 teaspoon salt
- 1/4 cup white wine
- 1/4 cup extra-virgin olive oil
- 2 tablespoon minced shallot
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon sage
- 1 cup roughly chopped peaches
- 3 tablespoons pistachio nut meats
- rice flour, for dusting
- olive oil, as needed
Directions
In a mixing bowl, combine all of the cheeses and egg yolks with the salt. Sift in the activa YG to cheese mixture. Place wood chips into another bowl that is similar in size. Light the wood chips and let them burn until all are ignited. Blow out the flame and place the bowl with the cheese mixture on top of the chips. Wrap in aluminum foil and allow the cheese mixture to smoke for up to 12 hours prior to use.
Line a baking sheet with parchment paper and dust heavily with rice flour. Place the cheese mixture into a piping bag or a Ziploc bag with its corner cut and pip into eight 2-ounce balls onto the baking sheet. Lightly coat the balls in flour and gently place them into simmering salted water until the gnudi float to the surface. Remove and pat dry. Drizzle with olive oil and sea salt.
In a small sauté pan, cook the shallots in a little olive oil. Add the chopped peaches and white wine. Reduce liquid by ½, then add the pistachios and sage. Finish with the chopped herbs. Place a ladle of stew in the bottom of a shallow bowl, place 1 gnudi in the center, drizzle with olive oil and freshly grated Parmesan cheese.