Every few months, I have 3 couples over who range between their 60s and 70s. They love Italian food and we alternate houses…make incredible food, share crazy stories and laugh hysterically at our lives. It is a very special time for me. One of the couples is directly from Italy. I love listening to their accent. It’s like hearing a lullaby to me. I always want to impress all of them with what I can cook, so I usually try to challenge myself and make something I never made in the past. Here goes!
This was a success! The soft gnocchi texture mixed with the peppery bite of the arugula..with a hint of nutmeg..the creaminess of the ricotta enveloped my tongue…then the combination of all of this with the rich tomato flavor of the sauce…was the most perfect Italian bite I’ve had all week. It is fast and easy to make! Impress your friends by making them feel like they’ve visited an Italian grandma’s kitchen who’s been slaving all day! Give it a go 🙂
3/4 cup chopped arugula
3/4 cup whole milk ricotta cheese
3/4 cup grated pecorino cheese
2 large egg yolks
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup unbleached flour
tomato sauce (1 can San Marzano sauce, 1 1/2 cup chicken broth, 2 tsp thyme, 2 tsp crushed rosemary, 1/2 cup Parmigiano-Reggiano, tomato paste, salt and pepper to taste, 1 sauted onion, chopped and 2 cloves of garlic, minced)
Make ahead, then you can bake in the oven for 20 minutes before you serve.
In a bowl, combine the arugula, ricotta, pecorino cheese and egg yolks. Add the nutmeg, salt to taste and a little at a time…stir in the flour.
Once you get all of the ingredients combined, but on a flat surface and fold mixture until it is rounded. Take a small cookie scoop and start scooping the mixture and roll them gently into little balls.
Prepare the tomato sauce (Saute the garlic and onions in some oil, then add tomato paste. After everything has been combined, stir for a few minutes, then add the rest of the ingredients and simmer until desired).
Place a thin layer of the sauce at the bottom of a 9×13 baking dish and set aside.
Boil salted water and once it is at a rolling boil, place the gnudi in to cook. When it rises to the top, remove it with your spider tool or slotted spoon to rest. Place the drained gnudi in the baking dish and serve. If you make this ahead and pull it out of the refrigerator, put it in the oven for 350 to heat for about 20 minutes. MANGIANO! (they eat)…I love that word…I heard it in “Moonstruck” and thought it was cool.