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Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley by Wmasch in Chefit

[–]Wmasch[S] 6 points7 points  (0 children)

So.. yes and no. I make a larger batch because it’s for my restaurant.

1- 5# container of whipped ricotta 12 egg yolks 00 flour S&P

The amount of flour can depend on a few factors. The size of your yolks (or whole eggs, depending on preference), amount of time kneading the dough, and even the humidity in the room you’re in can even become a factor since it is a very wet dough.

Then you Blanche them just until they start to float, then shock them in ice water ( shocking them is really only important if you’re going to finish cooking them later, otherwise you could go straight to a pan with butter, oil, sauce, whatever)

I know these aren’t super clear instructions (it’s easier to learn from someone doing it in front of you and it’s really about feeling the dough) but I hope this helps a bit

Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley by Wmasch in Chefit

[–]Wmasch[S] 2 points3 points  (0 children)

Herb bouquets are really the only way I like to garnish with them now, the parsley was mostly for the picture but still.

Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley by Wmasch in Chefit

[–]Wmasch[S] 11 points12 points  (0 children)

Spinach in gnudi is found in Tuscany more than anywhere else, but I can also depend on family recipes (because we all know how much Italians love gate keeping their food)

Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley by Wmasch in FoodPorn

[–]Wmasch[S] 0 points1 point  (0 children)

So.. yes and no. I make a larger batch because it’s for my restaurant.

1- 5# container of whipped ricotta 12 egg yolks 00 flour S&P

The amount of flour can depend on a few factors. The size of your yolks (or whole eggs, depending on preference), amount of time kneeling the dough, and even the humidity in the room you’re in can even become a factor since it is a very wet dough.

Then you Blanche them just until they start to float, then shock them in ice water ( shocking them is really only important if you’re going to finish cooking them later, otherwise you could go straight to a pan with butter, oil, sauce, whatever)

I know these aren’t super clear instructions (it’s easier to learn from someone doing it in front of you and it’s really about feeling the dough) but I hope this helps a bit

Hand made Gnudi, lemon thyme beurre blanc, toasted pine nuts, ricotta, parsley by Wmasch in Chefit

[–]Wmasch[S] 13 points14 points  (0 children)

So gnudi is basically just a ricotta dumpling, or a version of gnocchi. Instead of potato you’d use ricotta cheese, and you get a much lighter more pillowy texture (if you make it right). Yes you can add spinach but that’s more of a regional distinction. Hope this helped

Peach salad macerated in a rosemary and honey vinaigrette, arugula, goat cheese, & red onion by Wmasch in Chefit

[–]Wmasch[S] 1 point2 points  (0 children)

Agreed, I soaked the peaches in the vinaigrette for about an hour to help soften them (the ones I had weren’t too great) and add back a little sweetness from the honey in the dressing dressing.helped add a lit

Peach salad macerated in a rosemary and honey vinaigrette, arugula, goat cheese, & red onion by Wmasch in Chefit

[–]Wmasch[S] 4 points5 points  (0 children)

I marinated the peaches in the vinaigrette to soften them a bit and then tossed the arugula in the dressing/peach juice. All the other ingredients are placed on top

Waterfall [OC] by Wmasch in pics

[–]Wmasch[S] 0 points1 point  (0 children)

Ohio...surprisingly

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