Homemade Ricotta Gnuddi

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 egg

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!