Presented by Chef Timothy Groody, Fork! Restaurant Yield: 4 Servings
Ricotta (can be made 3 days in advance)
2 cups whole milk
1 cup heavy cream
1 tsp kosher salt
1 ½ T good white vinegar
1 piece of double layer cheesecloth
Bring milk, cream and salt to a boil. Add vinegar and stir. Let sit 20 min. lay the cheese cloth in a strainer. Pour cheese over cloth and let drain for at least 3 hours in the refrigerator. When done place in clean airtight container.
4 or more cups semolina
1 T water
Make 12 – 1/2" ricotta balls. Roll in semolina. Beat egg with water. Dip gnuddi in egg. Roll back in semolina. In an air tight container put a layer of semolina. Place gnuddi on top. Cover completely with more semolina. Store covered for 6 hrs or overnight. During this time roll 2-3 times to help form shape. When firm cook in salted boiling water for 1-2 minutes.
Tomato Brown Butter
4 oz butter
½ tsp salt
4 leaves basil cut in ¼" strips
Pinch black pepper
2 tsp chopped garlic
12 cherry tomatoes cut in ½
In a medium sized sauté pan brown butter, salt and basil. When deep golden add garlic then tomatoes and pepper. Toss to soften tomatoes. Add gnuddi and baste. Serve in a bowl. Enjoy!